Scribblings by Sarah

A Jolly German Baker

A phone call woke me early this morning.

As everyone knows,  no good news is ever delivered in these hours. I saw it was my mother ringing and guessed the reason why.

“Grandma passed away last night, at about 11pm,” she stated matter of factly.

This was not a surprise. Grandma had been in a steady decline for weeks. 

Although I was never close with her, the strongest memory I have of her is busy in her kitchen. She was always a jolly, German baker eager to feed the masses. We loved nothing more than scrambling into her house and checking out what baked goods she had laid out for us when we visited. The house was always infused with the smells of her cooking and our absolute favourite pastries were always the vanilla kipfel, apple strudel and krapfen. 

In memory of her, I wanted to share today, a recipe for German donuts (krapfen). 

This recipe is sourced from: http://12tomatoes.com/german-doughnut-recipe-krapfen-with-raspberry-jam/

Krapfen with Raspberry Jam (makes 10-12 doughnuts)

Ingredients:

4 1/2 cups all-purpose flour 
1 cup milk 
1 1/2 oz. fresh yeast 
1 teaspoon salt 
6 tablespoons butter, melted 
1/3 cup sugar (melted)
lemon peel
5 egg yolks, beaten 
Shortening or vegetable oil (for deep frying) 
Raspberry jam 
Powdered sugar (for decorating)

Directions:
1. Let yeast soften by allowing it to soak in 1/4 cup of warmed milk. Set aside. Heat remaining 3/4 cup milk so it’s lukewarm, then combine it with 2 1/2 cups flour, creating a smooth mixture. 

2. Next, combine the yeast and flour mixtures. Cover with a towel and allow mixture to rest in a warm place for about 30 minutes. Then mix in a teaspoon of salt, knead the dough, and cover it for another half-hour. 

3. Once it has risen (it should have doubled in size), combine with melted butter, lemon peel, sugar, egg yolks, and the rest of the flour (2 cups). 

4. Lightly flour a surface. Roll out your dough so it’s about 3/4 inch thick. Then cut out “doughnuts” with a 3-inch round cookie cutter or a glass/cup of about that size. 

5. Spread a heaping teaspoon of jam on half of the rounds. Cover them with the other half of the dough rounds, crimping the edges. Then cover the doughnuts once more with a towel for about 15 minutes. 

6. Heat oil to about 350 F in a large saucepan or deep fryer. Fry a few krapfen at a time, letting each side brown for 2-5 minutes before flipping onto the other side. 

7. Remove from deep fryer and place on a thick paper towel to drain. Roll doughnuts in powdered sugar (or sprinkle some on top) while they’re still hot. 

8. Enjoy!


Image courtesy of Pixabay 


Rest in peace Grandma 💜

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3 thoughts on “A Jolly German Baker”

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