Austrian Doughnuts - Krapfen

5 from 9 votes

Austrian Doughnuts - Krapfen

This is my favourite Austrian Doughnut recipe, pretty easy to make and everyone will love it

Servings Doughnuts (75g)

Prep Time 15

Cook Time 5

Proofing Time 1

Total Time 1 20

Equipment

Oil Thermometer
Deep Fryer
Water Spray Bottle

Ingredients

4 cups All-purpose flour
1 tsp Salt
⅓ cup Crystal Sugar
⅓ cup Butter
1 tsp Vanilla Extract
2 large Egg Whites
1 large Eggs Yolks
1 tbsp Rum
1 pack Dry Yeast
⅔ cup Milk Must be warm but not hot (under 40c)
1 tsp Lemon Zest
1 tspp Orange Zest

Instructions

Mix all ingredients at low speed until well combined then mix for a further 10 minutes at medium speed,Note that the milk should be warm but not above 40 C° as that will kill the yeast. The dough should have a soft consistency (not too firm)
Cover the dough with a kitchen towel and let it rest at room temperature for 30 minutes.
Lightly dust your working area with flour, take the dough out of the mixing bowl and cut it into 12 equal pieces weighing approximately 75 grams each
Now you have to roll the dough into round doughnuts, to get the best shape use the following technique. Flatten one piece of dough slightly using the palm of your hand on your working area. This works best without flour on the surface, a light dusting should suffice for the dough not to stick.
Now put a little pressure on the dough with the palm of your hand and start moving in a circular motion slowly releasing pressure as the dough starts to form in to a round shape. Keep circling as you form a claw around the dough that that will form the perfect ball shape.
Place the individual doughnuts on a kitchen towel, slightly flatten them (not too much) and then cover them with another kitchen towel to rest for another 30-40 Minutes in a warm place, lightly spray the dough with water to avoid it drying out. Check it after 15 minutes and if necessary spray it a little more.
Now heat up your frying oil or fat of choice, any oil will work. The temperature of the oil is critical, it has to be between 165 and 172 degrees. If its too high the outside of your doughnut will be done before the centre is and if its too low the doughnut will be soggy and drenched in oil.
Now here is a trick step, when the doughnuts have grown to a good size put them in the fridge for another 10 minutes without the towel on top. This will create a light crust that will give the dough its golden crispy finish.
If you oil temperature is now at a steady 165 - 172 C° slowly lower your doughnut top side facing down into the oil and cover the top of the pot/fryer. Let it fry for 2 - 2:30 minutes and then turn them around for another 2 - 2:30 minutes on the other side. Place the finished doughnut on a kitchen towel or paper towel to cool.
Now you can add your favourite filling using a filling injector. While the original Austrian doughnut is filled with Vanilla cream, anything from Marmalade to Nutella works.

Calories: 237kcal

Course: Dessert

Cuisine: Austrian

Keyword: doughnut, krapfen, sweets

Nutrition