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Lately, I’ve often felt like making Bauernkrapfen. In Gastein, they are either filled with sauerkraut or eaten with good apricot or cranberry jam.
Last time, I took a few photos to make it a little easier for you to try them yourself. They are best when they are freshly fried!
Recipe for approx. 20 Bauernkrapfen:
You need:
750 g wheat flour
10 g salt
45 g sugar
5 yolks and 1 whole egg
1 dash of rum or schnapps (so the dough doesn’t soak up too much fat when frying)
90 g butter
480 ml milk, 1 cube of yeast (2 pkgs. dry yeast)
Prepare a yeast dough from the specified ingredients. Then let it rise for 30 min, and afterwards, cut off pieces of dough with a large tablespoon and roll them into round balls on a worktop or board.
Form into balls
Cover with a clean tea towel and let rise again for approx. 15 min. In the meantime, heat the clarified butter / or good oil (I mix half clarified butter, half rapeseed oil) and prepare a tray with paper towels.
Once the balls have risen nicely, simply stretch them out and fry them briefly in the hot fat until they are beautifully golden brown. For the first side, I briefly put a lid on the pan, then they rise better.
Deep-fry in hot oil
Drain the finished Krapfen on the prepared paper towels and serve either with sauerkraut or with powdered sugar and jam.
If you’re not sure if the fat is hot enough, add a pinch of flour to the fat; if it sizzles well, you know it’s time to put the Krapfen in.
I look forward to recipes from other farm wives, as there are so many good recipes, and I hope that others will also pass on their “secret recipes”.
Good luck and best regards, Katharina
P.S.: By the way, the photo of the “finished” Krapfen was taken by Gerhard Michel :-)
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