Krapfen (6)
Instructions
The doses are 10/15 for doughnuts.
Dissolve the yeast in a cup with warm water and add it into a bowl to 50 g of flour.
Knead, adding warm water at a time until you get a soft dough that you will let rise for 20 minutes.
Meanwhile, put remaining flour on pastry Board (150 g), add powdered sugar, formed the fountain and put in the Middle the whole egg yolk and butter into small pieces.
Knead the leavened dough until it will attack more to the work surface.
Take the pasta is shaped like a ball, infarinatela, put in a bowl and cover it with a cloth, let rise for 2 hours.
Put the dough on the work surface, deflate it and pull it up to get a piece, made of rotondini with a glass and put on half of these jam or cream.
After having moistened edges of all rotondini place the rotondini not stuffed pasta stuffed ones schiacciandone the edges.
Let rise another 15 minutes and FRY in plenty of hot oil.
Drain, place on paper towel, and after being transferred to a serving dish and sprinkle them with powdered sugar.
Ingredients and dosing for 4 persons
- 200 g of flour
- 50 g of butter
- 15 g of brewer's yeast
- == 1 whole egg
- 1 egg yolk
- 50 g of icing sugar
- 30 g of powdered sugar
- To fill:
- Jam (or cream)