Rezept Fuer Bauernkrapfen Recipe

If you’ve got a craving for a cozy, sweet escape and a few hours to spare, let me introduce you to the delightful world of homemade Bauernkrapfen—a warm hug in doughnut form that’s perfect for lazy mornings or an afternoon treat.

I adore creating recipes that mark tradition, and Bauernkrapfen has a special place in my culinary heart. With the comforting flavors of a buttery dough enriched with melted butter and the fragrant lemon zest, this delicious pastry is a delightful treat.

The subtle hint of vanilla and the optional rum make it absolutely divine!

Ingredients

• All-purpose flour: Provides structure and carbohydrates.

  Essential for the dough’s texture.

• Milk: Adds moisture and richness.

  Contributes to the dough’s softness.

• Butter: Offers richness, flavor, and tenderness.

  Key for a soft crumb.

• Sugar: Sweetens the pastry.

  Aids in yeast fermentation.

• Eggs: Bind ingredients and enrich the dough with proteins.
• Yeast: Leavens the dough.

  Creates light and fluffy Krapfen.

• Rum: Optional flavor enhancer.

  Adds a subtle warmth and depth.

Ingredient Quantities

• 500 g all-purpose flour
• 250 ml milk
• 50 g butter, melted
• 60 g sugar
• 2 eggs
• 20 g fresh yeast or 7 g active dry yeast
• 1 pinch of salt
• 1 tablespoon rum (optional)
• 1 teaspoon vanilla extract
• Grated zest of 1 lemon
• Vegetable oil or lard for frying
• Powdered sugar for dusting

How to Make this

1. In a small bowl, let the lukewarm milk dissolve the yeast and allow it to sit for approximately 10 minutes until there is a frothy substance.

2. Mix together the all-purpose flour, sugar, and salt in a large bowl.

3. Combine the yeast mixture with the flour mixture, plus the melted butter, eggs, rum (if using), vanilla extract, and grated lemon zest. Mix well to form a dough.

4. Knead the dough on a floured surface for approximately 10 minutes until it becomes smooth and somewhat elastic.

5. Set the dough in a bowl that has been lightly greased, cover it with a clean cloth, and place it in a warm location. Let it rise for about 1-2 hours, or until it has inflated to twice its original size.

6. After the dough has risen, it is punched down and divided into equal sizes (about 12-16 pieces).

7. Each piece should be shaped into a ball. Next, flatten them slightly and use your thumbs to push a small indentation into the center of each. This will create a sort of “well” in the center of each piece.

8. Warm vegetable oil or lard in a deep pot to approximately 170°C (340°F).

9. Cook the Bauernkrapfen in batches, turning them occasionally, until they are golden brown and good to go (i.e., cooked through). This should take about 3-4 minutes per batch.

10. Take out the fried pastries and let them drain on a towel made of paper. Put powdered sugar over them before serving.

Equipment Needed

1. Small bowl
2. Large bowl
3. Dough hook or wooden spoon
4. Clean cloth
5. Measuring cups and spoons
6. Grater (for lemon zest)
7. Clean work surface or board (for kneading)
8. Deep pot (for frying)
9. Thermometer (optional, for checking oil temperature)
10. Slotted spoon or tongs (for removing fried pastries)
11. Paper towels
12. Sieve or fine mesh strainer (for dusting powdered sugar)

FAQ

• What is Bauernkrapfen?Austrian doughnuts, known as Bauernkrapfen, are fried to golden perfection and typically dusted with powdered sugar.
• Can I use dry yeast instead of fresh yeast?Indeed, it is permissible to replace 20 g of fresh yeast called for in the recipe with 7 g of active dry yeast. When using dry yeast, you will need to use a lesser mass of it than if you were using fresh yeast.
• Why is rum included in the recipe?You can improve the flavor and smell of the doughnuts by using rum. A tablespoon is all you need.
• What can I use instead of rum?Omit the rum, use brandy, or use more vanilla extract if you prefer not to use rum.
• How can I tell if the oil is hot enough for frying?A drop test is a good way to check if the oil is ready or not. Just take a small piece of dough, and drop it into the oil. If it sizzles and immediately rises to the top, then the oil has reached the temperature needed for frying.
• How should Bauernkrapfen be served?Fresh and warm, they are at their best—enjoying them with a generous dusting of powdered sugar.

Rezept Fuer Bauernkrapfen Recipe Substitutions and Variations

You can use whole wheat flour instead of all-purpose flour, and you’ll get a slightly nutty flavor.
In the absence of fresh yeast, substitute 7 g of instant yeast in place of active dry yeast.
Margarine or coconut oil can be used in place of butter for a dairy-free option.
Use brandy or non-alcoholic rum extract, instead of rum.
Lemon zest can be replaced with zest from oranges for a different, similarly citrusy flavor.

Pro Tips

1. Proofing the Yeast Ensure the milk is lukewarm, around 37°C (98°F), to properly activate the yeast. If it’s too hot, it can kill the yeast, and if too cold, it might not activate. A frothy mixture after 10 minutes indicates that the yeast is active and ready to use.

2. Kneading the Dough When kneading, aim for a smooth and elastic dough. It should be slightly tacky but not sticky. This texture helps achieve a light and airy pastry. If necessary, add a small amount of flour if the dough is too sticky, but be careful not to add too much.

3. Rising Environment For optimal rising, place the dough in an area that is consistently warm, free from drafts. A good spot can be inside an oven with just the oven light on, or near a radiator during colder months.

4. Oil Temperature Use a thermometer to monitor the oil temperature closely. If the oil is too hot, the outside will cook quickly while the inside remains doughy. Conversely, if the oil is too cool, the pastries will absorb more oil and become greasy. Maintain a steady 170°C (340°F).

5. Storage Tips If you’re not serving all the Bauernkrapfen immediately, store them in an airtight container once they’ve cooled to retain freshness. They can also be briefly reheated in an oven at 150°C (300°F) to refresh their texture before serving.