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Krafne - Krapfen |
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Also spelled krapffen. The English
translation of krapfen is cruller or doughnut. In Croatia it is called
krafne or pokladnice. In Germany there
are many variations of the recipe, some savory, most sweet, and even some with
holes.
Also the variation of the "Krapfen with
the hole", today known like "Doughnut" in the English-speaking regions
or like "rubber ring fried" in Italy, was one of the first ulterior
versions of the Krapfen that, for comfort of transport or exposure
during the sale, came infilzati with of the wood batons.
Krapfen.....are not used exclusively as a dessert. In addition to the
more well-known types, which are filled with apricot or other fruit
jams, there are savory versions like the Tyrolese Schlipfkrapfen,
Kaskrapfen and Schlutzkrapfen, made with homemade dough filled with
cheese and meat. |
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Ingredients:
Dissolve the sugar in warm milk, blend in the yeast and leave for 15 minutes. Mix together flour, yeast and remaining ingredients to make a dough. Knead lightly on a floured board; shape into a ball, place in a greased bowl, cover, and let rise in a warm, draft-free place for 1 hour or until doubled in bulk. Punch dough down. On lightly floured board roll dough 1/4 inch thick. Cut dough into 3-inch rounds. On half of the rounds place about 1 teaspoon of jam or jelly. Brush edge with a little egg white then top with remaining rounds of dough. Press to seal edges. Cover with cloth and let rise for 30 minutes or until double in bulk. Preheat the oil in a deep fryer or skillet. Gently place the doughnuts into the oil, top side down, 3 to 4 at a time. Fry, turning several times, until golden all over. Sprinkle with powdered sugar. Source:
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Ingredienti:
Sciogliere il lievito con poco latte tiepido, un po’ di farina e mettere a lievitare. Raddoppiare il volume, poi unire il resto di farina, zucchero, uovo e burro. Lavorare il composto finche' non attacca piu' al tavolo e si formano delle bollicine nell’impasto. Coprire con un tovagliolo e lasciare lievitare per circa 2 ore. Il volume dovrebbe raddoppiare. Stendere l’impasto col mattarello fino ad uno spessore di 1 centimetro, poi ricavarne dei dischi di circa 8 centimetri di diametro. Su meta' dei dischi mettere un cucchiaino di marmellata, e ricoprire con gli altri dischi. Lasciare riposare per 15 minuti. Mettere l’olio in una grande padella e riscaldarlo moltissimo. Friggere i Krapfen circa 2 minuti per parte. Una volta tolti dalla padella lasciarli sgocciolare su della carta da cucina. Alla fine cospargerli con abbondante zucchero a velo. Source:
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Zutaten:
Zubereitung: Alle Zutaten zu einem dickflüssigen, fast zähen Teig rühren. Mit zwei Esslöffeln Nocken stechen und diese in heißem Öl herausbacken.Dazu eine Vanillesauce oder eine Sauce aus Früchten servieren. Source:
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Zutaten:
Zubereitung: Mit etwas Mehl, Milch und Zucker ein Dampfl bereiten (bei Verwendung von Trockengerm diese gleich zum Mehl geben: Dampfl entfällt). Mehl mit Salz, Zucker, Zitronenschalen, Rosinen und die vorher bereitete Mischung aus warmer Milch, zerlassener Butter, Dotter und Grappa gemeinsam mit dem Dampfl zu einem weichen Teig kneten. Warm zugedeckt gehen lassen! Öl erhitzen, aus dem gut aufgegangenen Teig mit einem Löffel kleine, möglichst runde Stücke abstechen und im heißen Öl goldbraun backen. Auf Küchenpapier abtropfen lassen, mit Grappa beträufeln und zuletzt mit Staubzucker bestreuen. Source:
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Sastojci:
Priprema: Tijesto zamijesite i tanko razvaljajte. Nadjev: grožđice močite u rumu 1 sat, maslac (ili margarin) rastopite (ne prevruće), sve sastojke dobro izmiješajte. Tijesto izrežite na krugove pomoću okrenute čaše, na svaki krug stavite pola žlice nadjeva, preklopite i rubove pritisnite vilicom. Krafne možete oblikovati i koristeći kalup za raviole. Pržite na vrućem ulje dok tijesto ne postane svjetlo smeđe. Izvadite na papir koji će upiti višak ulja. Posipajte šećerom u prahu. Source:
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Postupak: U posudu za miješanje stavite brašno pa ga na toplom mjestu malo zagrijte. Dodajte potom 5 žumanjaka, šećer, maslac, mlijeko sa prethodno potopljenim i dignutim kvascem, rum i sasvim malo soli pa miješajte kuhačom dok se tijesto ne počne odvajati od kuhače, odnosno dok se ne počnu pojavljivati mjehurići. Pokrijte tijesto čistom krpom i ostavite da stoji pola sata dok ne naraste. Radni stol pospite brašnom, stavite na njega, tijesto i razvaljajte ga valjkom do debljine prsta, a zatim čašom ili kalupom vadite okrugle krafne i ostavite ih da stoje još dvadesetak minuta. Pecite ih zatim na vrućem ulju ili masti. Kad se krafne stave u masnoću prekrijte posudu poklopcem da bi krafne od vruće pare lijepo narasle. Kad krafne porumene, pažljivo ih okrenite da se i druga strana isprži ali sada ne prekrivajte posudu. Pržene krafne pospite šećerom u prahu. Source:
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1/2 l (1 pint) warm milk
Diese Süßspeise ist ein Klassiker in Istrien und stammt aus der
altösterreichischen Küche der Monarchie.
500 g Mehl
Namirnice: