Crampet
Description
The baking is simple and quick. Krapfen are usually about 2-2.5 centimeters thick. They must be eaten hot and can be served with something spicy, salty, or sweet. It's great to top them with a poached egg, pâté, or butter. If you have metal cans, such as those from condensed milk, you can cut them open and get excellent round molds for krapfen.
Instructions
- 1
Step 1
1. Sift the flour into a bowl, make a depression in the center, and crack one egg into it. Add sugar and dry yeast. Mix everything thoroughly. Combine milk with water and pour into the bowl with the rest of the mixture; mix well.
- 2
Step 2
2. Dissolve the yeast in a few tablespoons of warm water, stir and let it swell. Gradually pour the dissolved yeast into the bowl with the dough. Add a spoonful of heavy cream to the dough, mix well and let it rest in a warm place for 30–40 minutes.
- 3
Step 3
3. Make special baking molds. Fold the foil into 2-3 layers, grease with butter, and shape into a round form. Secure the mold with office clips or staples.
- 4
Step 4
4. Place the pan on the stove, pour in sunflower oil and heat. Put the prepared molds on the hot pan, pour 3 tablespoons of batter into each. When the fritters rise halfway, remove the molds and flip them over. Fry on the other side until golden brown.
- 5
Step 5
5. Transfer the fritters from the skillet onto a paper towel to absorb excess oil, then place them on a plate and serve hot. You can sprinkle with powdered sugar.