Faschingskrapfen (carnival doughnuts) are yet another treat that takes you back to your childhood. Even though the round and deliciously filled yeast balls can be bought almost all year round, they taste best at Fasnacht or Fasching.
And they taste even better homemade, especially as it may take a little longer – yeast dough, after all – but it’s not difficult at all.
You need about 15 doughnuts:
500 g wheat flour type 00
25 g yeast
100 g liquid butter
1 Egg
3 Egg yolks
70 g Zucker
130 ml tepid milk
Grated organic lemon
1 a lacing of Rum
Grease for baking
Apricot jam
icing sugar
Put the flour in a large bowl and make a well in the middle. Add the yeast, lukewarm milk and a tablespoon of sugar. Now mix the milk, yeast and sugar and let this pre-dough rest for 15 minutes. Then add the remaining ingredients to the dough and knead it until it is smooth and soft. The dough should now rest overnight or at least six hours at room temperature. Cover it with a kitchen towel.
Divide the rested dough into about 15 portions, roll them into balls and leave them on a floured wooden board or on a floured kitchen towel to rise for another two hours.
Heat the shortening in a pot with a lid. When it is hot enough (test with a wooden spoon), slide the doughnuts into the pot, top side down. They must float in the fat. Now close the lid for about two minutes. When the doughnuts are golden brown on the bottom, turn them over and close the lid again. Bake the second side until golden brown. Place the doughnuts on kitchen paper to drain and cool.
For the filling, put the apricot jam in a piping bag with a long nozzle and squirt a good portion into the doughnuts. Dust with icing sugar and serve on the coffee table.
We wish you “an Guatn!”
