Austrian Apple Krapfen

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 tablespoons (25g) granulated sugar 2 tablespoons (25g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 packet (7g) active dry yeast 1 packet (7g) active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 2 large eggs 2 large eggs
• 2 tablespoons (30g) unsalted butter, melted 2 tablespoons (30g) unsalted butter, melted
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting
• For the apple compote filling: For the apple compote filling:
• 2 large apples, peeled, cored, and diced 2 large apples, peeled, cored, and diced
• 2 tablespoons (25g) granulated sugar 2 tablespoons (25g) granulated sugar
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 34g, 12g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
3. 3.
   Add the yeast mixture, eggs, and melted butter to the dry ingredients. Mix until a sticky dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   Meanwhile, prepare the apple compote filling. In a saucepan, combine the diced apples, sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally, until the apples are soft and the mixture thickens. Remove from heat and let it cool.
7. 7.
   Once the dough has risen, punch it down and divide it into small portions. Flatten each portion with your hands and spoon a teaspoon of the apple compote filling in the center. Fold the dough over the filling and pinch the edges to seal.
8. 8.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Fry the Krapfen in batches for about 3-4 minutes per side until golden brown.
9. 9.
   Remove the Krapfen from the oil and drain on a paper towel-lined plate.
10. 10.
    Dust the warm Krapfen generously with powdered sugar before serving.

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for the compote filling. They hold their shape well when cooked and provide a nice balance of sweetness and acidity.

Tips & Tricks

• Make sure the oil is at the right temperature before frying the Krapfen to ensure they cook evenly and don't absorb excess oil.
• Allow the dough to rise in a warm place free from drafts to ensure a good rise.
• Serve the Krapfen warm for the best taste and texture.
• If you prefer a less sweet filling, reduce the amount of sugar in the apple compote.
• Experiment with different fillings such as apricot jam or Nutella for variety.

Serving advice

Serve the warm Apple Krapfen as a delightful dessert or a sweet snack. They are best enjoyed fresh and can be served with a dollop of whipped cream or a scoop of vanilla ice cream on the side.

Presentation advice

Arrange the Apple Krapfen on a platter and dust them generously with powdered sugar. Garnish with a sprig of fresh mint or a dusting of cinnamon for an extra touch of elegance.