Faschingskrapfen - Carnival Doughnuts from Vienna
Carnival fritters like these are popular in many German-speaking countries, but these Viennese ones from Ströck are delicate and delicious. Similar to what Americans might call a “jelly doughnut” these are fried puffs of a delicate yeast dough filled with a rum-spiked apricot jam.
Makes about 16 fritters
1/3 cup/80 ml milk, scalded and cooled to 100 degrees
1 oz/30 g compressed yeast or yeast
2 large eggs at room temperature
2 large egg yolks at room temperature
1/3 cup/40 g confectioners’ sugar
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
1 1/2 tablespoons/2 cl dark rum
2 1/2 cups/330 g bread flour
Large pinch of fine sea salt
6 tablespoons/80 g unsalted butter, softened
1 quart/liter safflower or other vegetable oil for frying
Apricot jam flavored with a little rum for the filling
Confectioners’ sugar for finishing
- Whisk the milk and yeast together and whisk in the eggs, yolks, confectioners’ sugar, lemon zest, vanilla and rum.
- Use a large rubber spatula to stir in the flour.
- Place the bowl on the mixer with the dough hook and mix on low speed for until somewhat elastic, about 3 minutes. Stop the mixer and let the dough rest for 15 minutes.
- Mix again on medium speed, adding the salt and butter, continuing to mix until the dough is smooth and elastic, 3 or 4 minutes longer.
- Remove from the mixer and cover the bowl with plastic wrap. Let the dough ferment until double in bulk, about 45 minutes.
- Scrape the dough to a floured surface and form it into a cylinder. Cut the dough into 16 equal pieces, each about 45 grams. Round them and press to a fat dish about 3 inches in diameter. Place on a pan and cover; let them rise until almost double, about 30 minutes.
- Fry the Krapfen in oil heated to 350 degrees, turning them to fry on n=both sides and regulating the heat so that the oil doesn’t become too hot or the dough will not bake through in the center.
- Drain the Krapfen on absorbent paper cool on a rack.
- Use a pastry bag fitted with a small plain tube to fill the Krapfen with the rum-scented jam. Dust with confectioners’ sugar before serving