Candid Classic Krapfen

all images © Kathreinerle Photography

Do you know Krapfen? We use to eat those soft yeast balls filled with red Hagebuttenmark at Fasching, dressed up in funny costumes with confetti in the hair.
(if you did not decide yet what costume to wear, I find this snail with a trail of slime, this grandma, this christmas tree and erics head very pretty)
Krapfen 350g flour 180ml milk 20g fresh yeast 30g sugar
3 egg yolks 40g butter a pinch of salt (or two)
Fat for Frying Hagebuttenmark powdered sugar
Put the flour in a big bowl and make a little intention. Warm the milk. Mix about 5 tablespoons of the milk with the yeast and a pinch of the sugar and fill it in the hollow. Let it rise for 10 minutes.
Add the egg yolks, butter, salt, the rest of the milk and sugar and kneed everything with your hands until you get a smooth, shiny and elastic dough. Form a ball, cover with a towel and let it sit at a warm place until it doubles in size. That takes about 1 hour.
Kneed the dough again with your hands and then roll it out (about 4 cm thick). Cut out small circles (about 8 cm large) and let them rise again for 20 minutes at a warm place.
Carefully put them in the hot grease (170°C are perfect) and turn them after 2-4 minutes. Both sides should be golden brown. You are the perfect Krapfen Baker when your Krapfen has a yellow ring around the middle.
Put them on a cooling rack, fill them with Hagebuttenmark (with the help of a filling tip) and sprinkle powdered sugar on top.