562. Krapfen II

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

The Krapfen made with this recipe are more delicate than the ones in recipe 182, especially if they are to be used as a dessert. They should look like smooth balls.

Ingredients

  • 200 grams (about 7 ounces) of fine Hungarian flour
  • 50 grams (about 1-⅔

Method

Place the yeast in a cup with a spoonful of the flour, moisten it with a little of the lukewarm milk, and set it aside to rise in a warm place. Then put the butter in a bowl (in winter, melt the butter in bain-marie) and soften it with a wooden spoon, then adding the egg yolks one at a time. Add the rest of the flour and the yeast mixture after it has doubled in size; then pour in the re