In a few days it is Shrove Tuesday again and we reach the peak of the time when we eat Faschingskrapfen - they can be described as kind of doughnuts filled with jam or vanilla or nutella etc. However, for me there is only one filling, which definitely tastes the best: apricot jam! Forget about vanilla, plum and strawberry jam. A real Faschingskrapfen is filled with apricot jam and sprinkled with sugar. And of course, the Faschingskrapfen taste the best, when they are warm and come directly out of the oven! This is the perfect occasion to share this tasty recipe with you!
I admit it, at Shrove Tuesday I do not only eat one Faschingskrapfen, but I'd rather eat three or four. They definitely taste the best at Shrove Tuesday. So you have to make the most of this day! The yeast dough is really fluffy and the sweet apricot jam and the sugar taste delicious together - you definitely experience a taste explosion in your mouth. With this recipe, you can easily make your own Faschingskrapfen at home.
Which type of Faschingskrapfen lover are you?
When eating a Faschingskrapfen, not only the taste plays an essential role, but also how you eat them. There are different ways of eating a Faschingskrapfen and we have discovered 5 of them:
- "The passionate": This type of eater bites as big pieces off the Faschingskrapfen as possible. The result is that the taste of the Faschingskrapfen can be experienced as soon as possible, however the pants of the passionate one are white from the sugar and there are stains from the jam as well.
- "The passionate who bends a litte forward": This type solves the problems of jam stains on the pants: They also take big bites, however they bend a little forwards (while standing), so that they do not stain theirselves.
- "The sensuous": This type bores a hole in the Faschingskrapfen with the tongue so that the apricot jam comes out easily. That's the reason why this type of eater does not have stains on their pants.
- "The smart": This method is - at first sight - really not spectacular, however it is definitely intelligent. The smart one cutes the Faschingskrapfen into several pieces with a knive and enjoys it piece by piece. That's the reason why this type has clean clothes, but fingers and mouth still have sugar and jam stains.
- "The powerful divider": This definitely is the most straightforward method. The powerful divider tears the Faschingskrapfen into two pieces. So it can easily be seen where the jam is and the probability of staining themselves is very low.
Which type are you?
- Mix flour, salt, vanilla sugar and yeast.
- Heat the milk, melt the butter in it and add the refined sugar. Stir until the liquid is lukewarm.
- Add the rum, the warm milk liquid mix and the yolks to the flour mix.
- Stir the mixture with a cooking spoon until the dough makes bubbles.
- Cover the dough and let it rest for about an hour at a warm place - the dough should double itself. Tip: Yeast dough does not like draught.
- With a spoon, form about 60 to 65 gramms heavy dumplings. Knead them thoroughly and place them on a cutting board with flour on it. Then cover them and let them rest for another two hours until they have doubled their size again.
- Heat enough oil to about 170 degrees in a pan (not too hot!) and fry the Faschingskrapfen in it until they are golden brown. Fry them three minutes per side and turn them over with a slotted spoon. While frying, put the lid on the pan, so the Faschingskrapfen can rise better. After baking put them out with a slotted spoon. Then let them dry on a paper towel.
- Mix the jam with a splash of rum, fill it in a piping bag and fill it into the Faschingskrapfen.
- Sprinkle the Faschingskrapfen with a lot of icing sugar.
Do not worry, if the first try is not perfect. Try againg and enjoy your creations of Faschingskrapfen!
Pictures: Klaus Bauer