Want to travel to Europe without taking a plane?
Start your day with a homemade European breakfast for you and your family to enjoy! It's as simple as serving sliced bread, rusks, marmalade preserves, biscotti, Nutella, and fresh fruits.
To make it a little fancier upgrade the breakfast with homemade Krapfen!
These light and fluffy Austrian sweet pastries are traditionally fried, but we air fried them! Scroll for the recipe
Makes 25 Krapfen Ingredients:
- 500g flour
- 250g milk at room temperature
- 120g soft butter
- 50g sugar
- 4 egg yolks
- 1 medium egg
- 1 packet of yeast
- zest of a lemon
- vanilla
- 5g salt
- 10g honey
Directions
Making the dough 1. From the 250g of milk prepared, pour a portion in half a glass to which you add the yeast and honey. Stir in order for the yeast to activate
2. Add the sugar to the rest of the milk left, while adding the vanilla, salt, and the egg and egg yolks
3. Beat everything with a fork
4. In the meantime, sieve the flour and add it to a mixing bowl with a paddle attachment
5. Add the zest of a lemon
6. With the mixer on at the lowest speed, begin to gradually add the milk and yeast mixture
7. Once it has all combined, begin gradually adding the milk and eggs mixture
8. Work all the ingredients at a low speed, eventually reaching a medium high speed
9. Once the dough is even, start adding the softened butter, one piece at a time
10. Allow for the butter to incorporate before adding the next piece
11. Once the dough becomes smooth and elastic, transfer it to a lightly floured surface
12. Give the dough a spherical form and place it in a lightly floured bowl covered with plastic wrap or a tea towel
13. Let the dough rise for at least 2 hours, or until the dough has tripled in volume
Preparing the dough14. Once the dough has risen, transfer the dough onto a lightly floured surface
15. Allow for 10 minutes to go by and then roll it out gently with a rolling pin to form a rectangle about 2cm thick
16. Now it’s time to fold the dough. Fold the short ends of the dough towards the center, so that folding the other side completely closes the dough like a letter
17. Cover the folded ought with a tea towel and let it rest for 5 minutes
18. Once it has been 5 minutes, rotate the dough so that the long side is facing you and begin to roll the dough back into a rectangular shape
19. Repeat the folding and resting process twice before moving forward
20. Once the dough has been rolled out into a 1cm thick rectangle for a final time, allow it to rest again for about 10 minutes
21. Using a round cookie cutter of about the size of your palm, begin to cut the dough into rounds (you can also use the rim of a glass or a mug instead of a cookie cutter)
22. Transfer the krapfen onto a baking sheet lined with parchment paper and let them rise for 1 hour
Air fryingIt is now the time to fry your Krapfen
Depending on the size of your air fryer, the amount of Krapfen you can fit in will differ. Make sure that they are not touching, as they do grow! In our air fryer (linked here), we fit 4 Krapfen at a time.
Set your air fryer to 320F for 10-12 minutes
At the halfway mark, open the tray of your fryer and flip the Krapfen
Once they’re a nice golden color, remove them from the fryer onto a platter, and continue the frying process for the rest of your Krapfen
Deep fryingFill a deep saucepan about halfway with any frying oil
Add one or two Krapfen at a time to the already hot oil of about 340F
Flip the Krapfen over after 1-2 minutes, or once the cooked side of the dough has become golden
Strain the Krapfen from the oil before placing them on a paper towel to dry
Repeat the frying process until all of your krapfen are fried
To Serve
You can fill your krapfen with any marmalade or cream or custard. We made a variety filled with #BonneMaman apricot marmalade, #BonneMaman strawberry preserves, mascarpone cream, and #Nutella.
To fill them, make a hole on the side or on the top of the Krapfen (as shown below) and with the help of a piping bag, fill the Krapfen until full
Sprinkle a generous amount of confectioner's sugar over each Krapfen before serving
