Krapfen

Dr. Oetker’s krapfen uses a yeast dough with supplied yolks, lukewarm milk and melted butter. The fried cakes are filled through their sides with Marillenmarmelade and dusted with icing sugar after cooling.

Smooth flour is sifted into a mixing bowl and mixed with the Germ product. Sugar, Vanillin Zucker, the natural lemon aroma product, rum, salt, supplied lukewarm milk, supplied yolks and supplied melted butter are added in order. Dough hooks knead a smooth dough, which rises covered in a warm place until doubled.

The risen dough is pressed flat and folded inward from both sides, then divided into fifty-gram pieces. Hands round the pieces on a work surface. They go onto two trays lined with floured kitchen cloths, are floured and rest under a cloth for about five minutes. The selected hand-flattening route is followed by about forty-five minutes rising; the cloth is removed and the pieces stand another five minutes to form a light surface skin.

The selected high cooking pot holds hot cooking oil at 160–170°C; the source’s optional digital thermometer checks its temperature. The pieces enter upside down and fry covered for about two to three minutes. They turn and fry uncovered for two minutes, turn back for one minute, then turn again for another half to one minute. A slotted spoon lifts them onto kitchen paper to drain.

The Marillenmarmelade goes into a pastry bag with a krapfen nozzle. The nozzle pierces each still-warm cake from the side and fills it. After the cakes cool, they are lightly sprinkled with icing sugar.