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From: rosina <>
Subject: [BANAT-L] Krapfen recipe
Date: Tue, 07 Dec 1999 09:06:39 -0500

Krapfen recipe:

500 gram flour (1 lb.)
40 gram yeast
one cup warm milk, more or less
50 gram sugar
2 yolks
2 tbs.. oil
1/2 tsp. salt
one once rum

for stuffing if desired:
jam (plum, etc.)
powdered sugar for sprinkling the Krapfen
oil for frying

Prepare a yeast dough and let it rise for at least 30 minutes. Roll the
dough to a two centimeter ( one inch) thickness. Cut out with a glass
the rolled out dough in circles. Put one tablespoon of jam on half the
circles and cover it with the other half of the circles. Press carefully
all around, so the jam will not escape. Let it rise for another half
hour. Heat the oil. It is hot enough if a small peace of dough inserted
makes it bubling but not burning the dough. Put the Krapfen into the oil
for three minutes on each side. Sprinkle the Krapfen with icing sugar
when done.

The Krapfen can also be made with no jam, or you could make a hole in
the middle before frying, than you have doughnuts.

Guten Appetit!

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• [BANAT-L] Krapfen recipe by rosina <>