August 20, 2009
Krapfen is a typical doughnut, usually filled with jam, from the Italian region of Südtirol. My doughnutella mini Krapfen are a tiny version of this northern Italian treat, filled with Nutella of course! Since they are smaller than regular Krapfen my mini Krapfen are also more sophisticated and perfect for chic cocktail parties – just ask Donatella Versace about my doghnutella ;) !
Ingredients (30-40 mini Krapfen)
4 cups all-purpose flour
2 1/2 tsp active dry yeast
1 cup warm milk (+ 1 tsp sugar)
1 stick of butter (softened)
1/3 cup sugar
2 large eggs
pinch of salt
Peanut oil for frying
Nutella for filling
Confectioner’s sugar for dusting
Dissolve the yeast in sugared warm milk and let it double its volume. In the meantime, put the flour in a bowl and make la fontana (a hole in the flour, where you'll mix the other ingredients). Then add the dissolved and active yeast, the sugar, the butter, and the 2 eggs and begin to stir with a fork, gradually incorporating the flour. When everything is incorporated, knead the dough with your hands for about 8 minutes. Then, let the dough rest for at least 45 minutes inside the bowl and covered. When the dough has doubled its volume, punch it down and knead the dough for 2 minutes. On a well-floured surface and using a rolling pin, roll the dough out into a rectangle of about 1/3 inch thick. Cut out the dough using a round cookie cutter. Let the cutouts rest for about 15 minutes before frying.
Heat the oil in a big but not too high skillet. When the temperature is around 350 F start frying your mini Krapfen. Fry them in batches until golden brown, turning them once. Drain on paper towels and allow your mini Krapfen to cool before filling them with Nutella (cut on the side for filling or use a pastry nozzle). Dust with powdered sugar. I bet you can’t have only one!