Bauernkrapfen - Farmer's Doughnuts

In the Farmer’s Kitchen, 19.10.2021, Andrea Schilchegger

Bauernkrapfen is a traditional and very popular dish in the mountains in SalzburgerLand. Bauernkrapfen are served either topped with icing sugar and filled with jam, or with sauerkraut.

75 Minutes
Preparation
30 Minutes
Cooking Time
Intermediate
Difficulty
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Almkrapfen | © Windhofgut / Andrea Schilchegger

Ingredients

  • 1 kg
    wheat flour, smooth
  • 0,75 l
    milk, tepid
  • 1 tsp.
    salt
  • 1 tbsp.
    sugar
  • 2
    yolks
  • 2
    eggs
  • Some
    lemon peel
  • 20 g
    yeast
  • Some
    rum
  • clarified butter for frying

Preparation

Prepare the dough

Sift flour onto a worktop and make a little hollow in the centre. For the “Dampferl” put yeast into a cup, mix with sugar and milk and pour it into the flour hollow. Stir carefully while making sure that the flour edge remains unchanged; then cover it with a cloth and let it rest for 15 minutes. If it creates bubbles it is a good sign that the yeast is active. Mix in the remaining ingredients and work into a smooth, soft dough.

The dough is ready when it starts to create bubbles and separate from the bowl’s side. Rum prevents the doughnuts from saturating with fat. Cover the dough with a cloth again and let it rest at room temperature for 60 minutes. The volume should double.

Form the dough balls

Take the risen dough from the bowl and portion it so that you get dough balls of equal size. Put them onto a floured cloth and cover them. Let them rest again until the volume has once again doubled.

Fry the doughnuts

In the meantime put clarified butter into a large, wide pan and heat to 160 degrees. The clarified butter should have a depth of 3 centimetres. To test if the clarified butter is hot enough, put the end of the wooden spoon into the butter. If you see bubbles around the edges of the spoon you can start frying.

Now shape the balls into standard doughnut form making sure that each one has a dough edge. Let the doughnuts dive into the clarified butter with the hollow upside down. Caution hot! Fry the doughnuts swimming and drizzle the tops with the hot fat using the wooden spoon. The doughnuts’ edges should rise rapidly. Turn doughnuts as soon as they have got a nice crispy brown colour. Take them out and let them drain on kitchen paper.

Serve and enjoy

The doughnuts can be served sweet with cranberry jam and icing sugar, but also savoury with sauerkraut.

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Andrea Schilchegger
Windhofgut, 14 Article(s)
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