Farmer Krapfen

The pleasure of biting into a warm, fluffy, soft Krapfen is simply indescribable. You can conjure up exactly this taste experience yourself with a recipe that is sure to succeed.

The golden-brown baked Krapfen are best enjoyed while still lukewarm

A wooden table set with traditional Austrian dishes, bread, a wooden caddy with utensils, and rustic decor at Granglerhütte.

Ingredients

300 g lukewarm milk
3 egg yolks
1 egg
500 g wheat flour 700
7 g salt
20 g fresh yeast
30 g sugar
60 g butter at room temperature
1 tbsp rum
1 l oil for baking

Preparation

In a mixing bowl, mix the milk with the egg and yolks, add the flour and crumble the yeast on top. Finally, add the sugar, rum, salt and butter at room temperature and work everything into a very soft dough.
Then cover the dough and leave to rest for approx. 30 minutes.
Cut off tablespoon-sized pieces of dough and, with the help of a little flour, roll into smooth, round balls.
Cover the balls and leave to rest for another 10 minutes.
In the meantime, heat the oil to 160 °C.
Carefully pull the dough balls apart - with the help of a little flour - place them upside down in the hot oil and bake until golden brown. Turn the doughnuts over and bake the second side until golden brown too.
Then drain on kitchen paper and enjoy sprinkled with powdered sugar.