Krapfen are very popular in Austria and Southern Germany. These round donuts without a hole in the middle are filled with chocolate, jam (favored apricot) or vanilla. The origin of this delicious sweety is highly controversial - it is told that the Romans used to eat them in large amounts during their Bacchanalia Festivals and that one Krapfen-like cake was even found in an old Egyptian grave. The first mentioned recipes from Vienna date back to the year 1486. Every year the Austrians eat more than 100 million Krapfen, specially in Carnival season that traditionally opens on November 11, 11:11 o´clock and ends on Shrove Tuesday, the last day before Lent - a 40-days-period of fasting.
Easy to prepare, hard to forget
Usually you fry Krapfen in hot fat - in this recipe you bake it in the oven. They will loose a bit of their fluffyness but are still delicious and low of fat.
What you need:
- 1/2 fresh yeast
- 3 Tbl sugar
- 200 ml lukewarm vegetable milk
- 350 g gluten-free flour
- 1 Tbl soy flour
- 1 pinch of salt
- 2 Tbl coconut oil
- icing sugar to sprinkle
- vegan filling of your choice
- Crumb the yeast in the milk and mix well with the sugar till it is fully dissolved. Put it in a warm place till the yeast activated and forms bubbles. Notice that the optimal temperature for the milk will be around 32 degrees and must not exceed 42 degrees!
- Mix the flour, the soy flour and the salt, attach the yeast mixture and the coconut oil and knead it till you have a smooth, soft dough.
- Form around 6 to 8 balls and leave it covered on a baking tray with baking paper for 45 minutes on a warm place.
- Bake it at 180 degrees for about 17 - 18 minutes till the Krapfen dye brown.
- Fill it with a spout, sprinkle with the icing sugar and enjoy!