German Luchows Fastnacht Krapfen Berliners Recipes
GERMAN LUCHOW'S FASTNACHT KRAPFEN (BERLINERS)
Make and share this German Luchow's Fastnacht Krapfen (Berliners) recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 24m
Yield 2 doz
Number Of Ingredients 12
Steps:
- Heat milk to lukewarm. Soften yeast in 1/4 cup warm milk. Stir 2 1/2 cups flour smoothly into rest of warm milk. Mix yeast quickly into this batter. Cover lightly with folded towel and let stand 1 hour or longer.
- After sponge has risen well, mix in melted butter, sugar, lemon peel, egg yolks, and remaining flour. Stir well.
- Turn dough out on lightly floured board. Fold over, then roll lightly to 1/2 inch thickness. Cut with 3 inch round cookie cutter. Spread half of the rounds with 1 heaping teaspoon jelly or cooked apples. Cover these with remaining rounds. Crimp edges firmly together with fingers. Leave on floured board. Cover lightly with folded towel and let rise in warm room 1/2 hour, or until light and puffy.
- Fry a few Berliners at a time in deep hot fat (360 F) until golden brown. Remove from fat; drain on thick paper toweling. While hot, roll in sugar. Makes 1 1/2 to 2 dozen.
- Luchow's German Cookboook.
Nutrition Facts : Calories 2098.4, Fat 63.7, SaturatedFat 36, Cholesterol 611.1, Sodium 414.9, Carbohydrate 340.9, Fiber 8.7, Sugar 117.6, Protein 40.8
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- Add the flour, salt, and sugar to a medium-sized mixing bowl. Stir everything together with a spoon.
- Add the yeast and stir again. Then add the egg yolks and butter. Mix everything together using the spiral dough hooks of your electric mixer.
- While mixing with your mixer, slowly pour in the warm (not hot!) milk and keep mixing until the dough has an elastic consistency and doesn't stick to the sides of the bowl anymore.
- Form the dough into a ball with your hands, then place it back into the bowl. Cover the bowl with a lid or dish towel and place it in a warm spot without a draft in your home. Let the dough rise for approximately 45 minutes.
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