Krapfen with chocolate and nuts

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Krapfen with chocolate and nuts

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Ingredients

500 gr. all-purpose flour sifted
1 sachet of dry yeast
1 tbsp. salt
2 tbsp. granulated sugar
4 fresh eggs
100 ml water
50 ml milk
2 tbsp. cognac or rum or our favorite liqueur
zest from a dewaxed lemon or 1 orange
100 gr. fresh butter melted
FOR FRYING
corn oil or sunflower oil
FOR THE CHOCOLATE ICING
180 gr. chocolate couverture in pieces
80 gr. butter in pieces
1 tbsp. flower honey
FOR SPRINKLING
120 gr fresh nuts coarsely broken
  • Medium

Ingredients

  • FOR FRYING

  • FOR THE CHOCOLATE ICING

  • FOR SPRINKLING

Directions

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Krapfen with chocolate and nuts

German donuts temptation…

My beloved uncle Kostakis, lived in Vienna and his German wife, prepared us delicacies that we adored because they were completely different from the ones we were used to, in Greece of yesteryear.

Krapfen, a delicious creation something between donuts and traditional donuts, which Aunt Ria prepared in many different ways. They were always fluffy and delicious for breakfast, afternoon and sometimes we took them with us to the sea. We are smeared whole, but these memories of childhood do not fade…

The basic recipe was the same, just depending on her mood, Aunt Ria, sometimes she made them for us with orange or lemon sugar, other times she filled them with fragrant creams and other times with this raspberry jam that she brought with her to Greece…

I liked more the krapfen, which she sprinkled with chocolate icing and nuts.

Luckily her daughter had kept the recipe and I share it with you.

Krapfen with chocolate and nuts

By Ria Orfanoudaki, Vienna

Steps

1
Done

we put the flour, yeast, sugar and salt in a large bowl and mix to homogenize the ingredients.

2
Done

We make a puddle in the middle and add the eggs, water, milk, brandy and orange zest.

3
Done

Using a wooden spoon, we stir the mixture from outside to inside, until the mixture is homogeneous.

4
Done

Immediately after, we knead vigorously with your hands until we have a pliable dough.

5
Done
10 minutes

We dip our hands in the butter and continue kneading for another 10 minutes, until the butter is absorbed and we have a smooth and elastic dough.

6
Done
1½ hour

We make the dough like a ball and leave it in the bowl covered in a warm place for 1½ hour until it swells.

7
Done

We sprinkle the counter with flour and knead very lightly again.

8
Done

With our hands, we open the dough into a rectangular piece and transfer it to a baking tray and cover it with a transparent film.

9
Done
30 minutes

We leave it in the fridge for 30 minutes.

10
Done

We take the dough out of the fridge and open it with the rolling pin into a 1cm thick sheet.

11
Done
1 hour

With a glass or a cookie cutter, we cut it into discs 6-7cm in diameter.
We put the pieces of dough on a lightly floured towel and cover with a towel again and leave them in a warm part of the room for 1 hour to rise.

12
Done

In a saucepan or frying pan, we heat plenty of oil and fry the krapfens over medium to high heat, turning them on both sides to brown. Then, in a saucepan, we heat plenty of oil and fry them four or five together, until they turn brown on both sides.

13
Done

Using a slotted spoon, we take out the krapfen and place them on a plate with absorbent paper.

14
Done

We prepare the chocolate icing.

15
Done

In a saucepan or bain marie, we melt the chocolate, the butter and
honey and stir to homogenize.

16
Done

We remove them from the heat as soon as they melt.

17
Done

We leave let them drop to room temperature and with a spoon pour the chocolate icing over the krapfens, starting from the center of the circle, to spread properly.

18
Done

We sprinkle with walnuts or almonds.

19
Done

We serve…

20
Done

LITTLE SECRETS

If we only want sugar in the krapfen, then while they are hot we roll them on or sprinkle them with sugar that we have thrown on a plate.

If we want to fill them with jam or cream, we can make a hole in the side and with the tip of the pastry bag and fill it with the filling we love.

We can also lightly cut the krapfen with a knife somewhere on the side and fill them using a teaspoon with lemon cream or pastry cream.

TDriver

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Ancient Greek salad
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Chickpea Meatballs from Samos
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Ancient Greek salad
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Chickpea Meatballs from Samos

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