Bauernkrapfen Farmers’ Donuts with Lingonberry Jelly
60—70 (excl. resting time) Min
Whether part of a meal, with afternoon coffee or just as a snack, these traditional Bauernkrapfen always taste great! Enjoy the light, yeast dough simply dusted with powdered sugar or add a spoon of lingonberry jelly to enhance the flavor experience.
Ingredients 4 Portions
- 500 gFlour, smooth
- 21 gYeast (1/2 cube)
- 2 Eggs
- 30 gButter, very soft
- 250 mlMilk, room temperature
- 10 gSea Salt, Coarse
- 1 lSunflower oil (or 1 kg clarified butter) for frying
For the garnish
- 250 gLingonberry jelly
- 1 pkt.Bourbon Vanilla Sugar
- Powdered sugar
Preparation
- 1
Mix the flour with the salt in a bowl.
- 2
Crumble the yeast into room temperature milk and mix with the flour. Then add the eggs and softened butter.
- 3
Knead the mixture well for a few minutes, cover and leave to prove in a warm place for around 90 minutes.
- 4
Divide the dough into equal, roughly fist-sized portions and use the palm of your hand to roll the dough into balls on a smooth surface. Allow the balls to rest for around 15 minutes.
- 5
Flatten the balls and carefully pull them apart a little to give them their characteristic shape. The dough should be thin in the middle and quite a bit thicker at the edges.
- 6
Heat the oil or clarified butter in a tall pan to around 170 °C and place the Bauernkrapfen topside down in the hot oil and briefly baste once with oil. Turn over after around 3 minutes. The donuts should be a beautiful golden brown color on the outside.
- 7
Once ready, pat the Bauernkrapfen dry with a piece of paper towel and spoon a tablespoon of jelly into the middle. Sprinkle generously with Vanilla Sugar and powdered sugar before serving.
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