Krapfen with pastry cream
Krapfen with pastry cream: A fluffy and aromatic delicacy
Who doesn't love to start the day with a delicious sweet treat? Krapfen, also known as bombolone in some regions, is a dish that delights any breakfast or afternoon snack. With deep roots in Austrian culinary tradition, this dessert has quickly found its place in the hearts of Italians, where it has evolved into delicious variations. Today, I invite you to discover with me the perfect recipe for krapfen with pastry cream – a quick, easy-to-make dessert, but with a taste that will take you back to the most pleasant memories.
Preparation time: 30 minutes
Rising time: 2 hours
Frying time: 10 minutes
Total time: 2 hours and 40 minutes
Number of servings: 18 medium krapfen
Necessary ingredients:
- 300 g of type 00 flour (pastry flour)
- 50 g of sugar
- 25 g of fresh yeast (or one packet of 8 g dry yeast)
- 65 g of butter (at room temperature)
- 1 egg
- 125 ml of warm milk
- A pinch of salt
- Flavors (vanilla, lemon)
Dough preparation:
1. Mixing dry ingredients: In a large bowl, sift the flour and add the sugar and salt. This mixture will form the base of our fluffy dough.
2. Creating the well: Make a well in the center of the flour mixture, where we will add the egg, soft butter, and flavors. It is important to use good quality butter to achieve a rich taste.
3. Activating the yeast: In another bowl, dissolve the yeast in the warm milk. It should be warm enough to activate the yeast but not so hot that it kills it. Let it sit for 5-10 minutes until it becomes frothy.
4. Forming the dough: Once the yeast is active, pour the milk mixture into the well of flour. Start mixing with a spatula or your hands, integrating the flour into the liquid. Continue kneading until the dough becomes homogeneous and elastic, but do not add too much flour, even if it seems too soft. The dough should be soft but not sticky.
5. Letting it rise: Cover the bowl with a clean, damp towel and let it sit in a warm place for about 30 minutes, or until the dough doubles in volume.
Forming the krapfen:
1. Dividing the dough: After the dough has risen, turn it out onto a lightly floured surface. Divide it into 18 equal pieces. You can use a knife or a spatula to help you.
2. Forming the balls: From each piece of dough, shape round balls. Place them on a baking sheet lined with parchment paper, sprinkled with flour to prevent sticking.
3. Letting them rise: Gently flatten each ball with your palm, then cover the tray with a towel and let them rise for another hour and a half, until they become fluffy and nearly double in volume.
Frying the krapfen:
1. Heating the oil: In a deep pot, heat the oil to 180 degrees Celsius. You can check the temperature with a piece of dough; if it sizzles when you put it in the oil, it is ready for frying.
2. Frying: Fry 2-3 krapfen at a time, being careful not to overcrowd the pot. Fry them for 3-4 minutes on each side until they turn golden.
3. Draining: After frying, remove the krapfen onto a platter lined with paper towels to absorb excess oil.
Filling with pastry cream:
1. Preparing the cream: You can use a simple recipe for pastry cream (vanilla cream) or buy it commercially. If you want to make it at home, mix 500 ml of milk, 4 egg yolks, 100 g of sugar, 50 g of cornstarch, and a vanilla essence. Heat the milk, stirring well with the other ingredients until it thickens. Let it cool completely.
2. Filling: Use a pastry syringe or a plastic tube to fill each krapfen with pastry cream. Make sure to fill them well but do not overfill to avoid bursting.
3. Finishing: Finally, dust them with powdered sugar for an attractive appearance and an extra touch of sweetness.
Serving suggestions:
Krapfen with pastry cream are delicious served warm, but can also be enjoyed at room temperature. They are perfect alongside a glass of cold milk or a fragrant coffee. You can also add a spoonful of fruit jam for an extra note of flavor.
Tips and variations:
If you want to add a personal touch, you can add lemon or orange zest to the pastry cream for a fresher taste. You can also experiment with various fillings, such as chocolate, fruit jam, or even a nut cream. Krapfen can also be glazed with melted chocolate for a decadent experience.
Nutritional benefits:
Krapfen are a source of carbohydrates and energy due to the flour and sugar. The filling with pastry cream adds a protein boost from the eggs and milk. Of course, it is a dessert that should be enjoyed in moderation, but it is a good choice for special moments.
Frequently asked questions:
1. Can I use dry yeast? Yes, you can use a packet of dry yeast instead of fresh yeast. Make sure to activate it according to the instructions on the package.
2. How can I tell if the oil is hot enough? Use a kitchen thermometer or test with a piece of dough. If it sizzles and rises to the surface, it is ready.
3. How long can I keep the krapfen? Krapfen are best eaten fresh, but can be stored in an airtight container for 1-2 days.
Surely, this recipe for krapfen with pastry cream will bring smiles to the faces of your loved ones, turning breakfast into unforgettable moments. So, put on your apron and let’s enjoy cooking!
Ingredients: Ingredients for about 18 medium krapfen: 300 g flour, 50 g sugar, 25 g fresh yeast (or a packet of 8 g dry yeast), 65 g butter, one egg, 125 g milk, a pinch of salt, flavors (vanilla, lemon)
