South Tyrolean apricot doughnuts – the sweet end to Törggelen

Marillenkrapfen als gelungener Abschluss einer Törggelen-Malzeit

Our doughnuts are the successful finale at the Törggelen. Together with roasted chestnuts with butter.

Our traditional apricot doughnuts are filled with a fine apricot jam and are baked in fine clarified butter.

For about 20 apricot doughnuts you need:

500 gr. Wheat flour
130 gr. Butter
2 heaped tablespoons of sugar
1 packet vanilla sugar
1 egg
2 egg yolks
12 gr. Yeast
½ Teelöffel Salz
3 Tablespoon rum
1 Tablespoon vinegar
200 ml. milk
Apricot jam for filling
1 tablespoon vinegar
icing sugar
1 kilo clarified butter for frying

And here we explain you how to prepare it:

Heat about 100 ml of milk and mix well the yeast and salt and leave in a warm place for about one hour.

First take a break

Beat the butter and sugar with a hand mixer until fluffy, then gradually add the egg and egg yolk. Then sift in the flour and add the risen yeast mixture, the vanilla sugar and the remaining milk, vinegar and rum.

Knead the ingredients long and hard until bubbles form. Cover the doughnut dough with a cotton cloth and leave in a warm place to rise until double.

Then place on a floured work surface and form about 20 balls that are nice and smooth on top. Leave to rise again under a cotton cloth.

Now the apricot doughnuts are baked out

Heat the clarified butter in a saucepan or deep fryer to approx. 165°-170°C. Slide the doughnuts into the hot lard, top side down, and fry for about 90 seconds. As soon as they are golden brown, turn the doughnuts over and bake for another 90 seconds. Finally, turn again and bake the top for another 30.

Remove and place on kitchen paper. The slightly cooled doughnuts can be filled with apricot jam using a piping bag and then sprinkled with icing sugar.

We wish you a wonderful Törggelen evening!

Unterschrift Harald und Heinrich vom Blog
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