| Status Approved |
| Name |  Bomboloni or Krapfen |
| Category | Cakes & Pastries |
| Serves/Yields | About 1 dozen |
| Source | Kate |
| Difficulty | Easy |
| Prep. Time | 30 minutes + rising time |
| Cook Time | 6 minutes |
| Introduction |
| Can these be the elusive Krapfen?
|
| Ingredients |
|
3 packages active dry yeast
1.5 ounces rum
1/2 cup lukewarm milk
1 cup melted butter
6 cups flour
1 cup milk, scalded & cooled
Vegetable_oil for deep frying
2 teaspoons salt
Powdered_sugar for sprinkling
20 egg yolks
3/4 cup granulated sugar
Jam or vanilla pastry cream for filling
Special equipment: Kitchen Aide style mixer, recommended
|
| Directions |
| Step: 1 | Dissolve the yeast in the lukewarm milk for 5 minutes. Sift the flour into the scalded milk gradually.Add the yeast mixture, stirring until smooth. Let rise for 1/2 hour.
|
| Step: 2 | Beat the salt into the egg yolks; add to flour mixture, mix well. Add the sugar and rum. Mix well. Knead until the dough no longer sticks to the sides of the bowl. Gradually knead in the butter. |
| Step: 3 | Place in a greased bowl, turn to coat and let rise until doubled. Punch down and let rise again. Cut the dough in half, set one half aside and roll out the second half about 1/4 inch thick. Using a 2-inch biscuit cutter cut as many rounds as possible. Place a dab of jam on one round, cover jam with another round and seal edges. Place the filled rounds on greased sheets, allowing room between each for rising. Repeat the process until all the dough is used. |
| Step: 4 | Let the pieces rise for about 1 hour or until doubled. Pour the oil into deep fryer or deep pan (about 5 inches). Heat the oil until it is about 360 to 370 degrees. Deep fry the pastries in oil for about 3 minutes per side or until golden brown on both sides. Dust with powdered sugar or granulated sugar.
Note: These may be filled with a cream filling if desired, but fill them after frying.
Use the directions above except, roll the dough out to 1/2 inch thicknes .Use 1 recipe vanilla pastry cream and a pastry bag fitted with a filling tip. Insert the tip in the pastry and slowly force the cream inside. |
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