Krapfen Südtiroler Art
South Tyrolean Krapfen, called krapfen altoatesini in Italian, are pillowy fried yeast pastries filled with traditional poppy seed paste, sweet chestnut, or apricot jam.
- Prep
- 60 min
- Cook
- 20 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 395 kcal
Equipment
- •Deep heavy saucepan
- •Stand mixer or large mixing bowl
- •Rolling pin
- •8 cm round pastry cutter
- •Slotted spoon
- •Sugar dredger
Nutrition
Per serving, approximate
- Calories
- 395 kcal
- fat
- 19 g
- carbs
- 49 g
- fibre
- 3 g
- protein
- 7 g
- calories
- 395 kcal
Instructions
- 1
Warm the milk slightly and dissolve the fresh yeast and one teaspoon of the sugar in it.
- 2
Place flour in a bowl, then add the yeast milk, remaining sugar, egg yolks, melted butter, rum, zest, and salt.
- 3
Knead vigorously for ten minutes until the dough becomes silky, smooth, and elastic.
- 4
Cover the bowl with a damp cloth and prove in a warm place for one hour until doubled in volume.
- 5
Roll the dough out on a lightly floured surface to one centimetre thickness.
- 6
Cut rounds with an eight-centimetre cutter and place a heaped teaspoon of filling on half of them.
- 7
Brush pastry edges lightly with water, top with remaining dough rounds, and press firmly to seal.
- 8
Let the assembled pastries prove uncovered on a floured tea towel for twenty minutes.
- 9
Heat the oil in a deep pan to 170C so a wooden spoon bubbles when inserted.
- 10
Lower pastries into oil, cover pan with a lid, and fry for three minutes until deep golden underneath.
- 11
Flip pastries over and fry uncovered for two minutes until golden all over and fully puffed.
- 12
Lift out onto kitchen paper, cool for ten minutes, and dust generously with icing sugar.
Chef's tips
Adding a splash of rum to the enriched dough keeps it from soaking up excess frying oil. Frying with the lid on for the first side traps steam, creating the classic pale ring around the centre.
Ingredient substitutions
- ground poppy seed filling → sweetened chestnut purée (Kastanien) or high-fruit apricot jam
- fresh yeast → 5 g active dry yeast dissolved directly in the warm milk
Storage
Store leftover Krapfen in an airtight tin at room temperature for up to two days.
Reheating
Warm in an oven preheated to 150C for five minutes to restore softness before serving.
Common mistakes to avoid
- •Frying at oil temperatures above 180C, which burns the outside while leaving the centre dough raw.
- •Overfilling the pastry rounds, which causes the seams to burst open in the hot oil.
- •Dusting with icing sugar while the pastries are still piping hot, making the sugar dissolve into a glaze.
Serving suggestions
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