Kreppel - Jam Doughnuts
A reader wrote: "I would like to know the recipe for Kreppel - Jam Doughnuts". So here it is!
Jam donuts have many names, depending on the region in Germany. Krapfen, Kreppel, Berliner and Pfankuchen are common names.
500g / (4 1/4 cups) pastry flour (Type 405)*
1 packet dried yeast*
100g (1/2 cup) butter*
30g (3 tablespoons) sugar*
3 drops vanilla essence*
1 level teaspoon salt*
2 medium eggs*
125ml (1/2 cup) milk*
icing sugar to cover the Kreppel*
300g strawberry, raspberry or plum jam
sift the flour into a mixing bowl, add the dried yeast and mix well*
melt the butter in warm milk, but don't cook the milk*
add the milk-butter mixture, sugar, salt, eggs, and vanilla essence to the flour*
stir with a mixer at low level until ingredients are combined, then mix at high level for about 5 minutes until the dough is smooth*
cover the dough and let it rise in a warm place until it has doubled in volume (about 30 to 60 minutes)*
remove the dough from the bowl, sprinkle with flour, knead it briefly*
form 16 balls of about the same size*
put the balls onto a floured tea towel, cover with another towel and let the balls rise for 15 to 30 minutes, they must visibly increase in size*
meanwhile heat the frying oil to 180°C / 350°F*
put the balls in the hot oil (they shouldn't touch each other) and fry from both sides until they are golden brown*
remove the cooked Kreppel with a spoon and drain on paper towels*
mix the jam until smooth, fill into a piping bag or decorating pen with a long tip, pipe the jam into the Kreppel.
If you use cups instead of a scale, please check this page
for flour facts and gram to cup conversion.
Preparing Kreppel is not difficult, but it needs patience to let the dough rise twice. So don't hurry.