Entree: Austria – Tyrol – Zillertaler Krapfen (Yeast-raised fried filled pastries traditionally from Tyrol often filled with fruit jam)

Serving Size: 8

Approximate Time

Prep 40 min

Cook 10 min

Additional 1 hr 30 min

Total 2 hrs 20 min

Ingredients

- 4 cups (500 g) all-purpose flour, plus extra for dusting
- 1 cup (240 ml) whole milk, warmed to about 105–110°F (40–43°C)
- 2 1/4 tsp (7 g) active dry yeast (one packet)
- 1/4 cup (50 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, melted and cooled slightly
- 2 large eggs
- 1/2 tsp (3 g) salt
- 1 tsp (2 g) lemon zest, finely grated
- 1 cup (320 g) apricot jam or your preferred firm jam
- 4 cups (1.0 L) vegetable oil for frying
- 1 cup (120 g) powdered sugar for dusting

Instructions

1. In a small bowl, sprinkle 2 1/4 tsp (7 g) active dry yeast over 1 cup (240 ml) warmed milk with 1 tbsp (12 g) of the sugar; let stand 5–10 minutes until foamy.
2. In a large bowl combine 4 cups (500 g) flour, remaining 1/4 cup (50 g) sugar, 1/2 tsp (3 g) salt, and 1 tsp (2 g) lemon zest. Make a well in the center and add the yeast-milk, 6 tbsp (85 g) melted butter, and 2 large eggs. Mix to form a soft dough.
3. Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
4. Punch down the dough and divide into 16 equal portions (for 8 filled krapfen, use 16 rounds to pair) or make 8 larger balls depending on desired size. Roll each portion into a 3–4 inch (7–10 cm) circle on a floured surface.
5. Place about 1 tbsp (20 g) jam in the center of one circle, brush the edge with a little water, and top with a second circle. Press edges to seal firmly, then carefully crimp or roll the edge to ensure no jam leaks. Repeat with remaining dough and jam.
6. Place the sealed krapfen on a baking sheet lined with parchment, cover lightly, and let rest 20–30 minutes to puff slightly.
7. In a deep heavy pot or fryer, heat 4 cups (1.0 L) vegetable oil to 350°F (175°C). Fry the krapfen in batches, 2–3 minutes per side, turning once, until evenly golden brown. Do not overcrowd the pan.
8. Remove with a slotted spoon and drain on paper towels. While still warm, dust generously with 1 cup (120 g) powdered sugar. Serve warm.