Description
German krapfen very similar to Russian fried donuts. But German cuisine is often added to baking some vegetables. In this embodiment, in a yeast dough added boiled potatoes. The combination of sweet donut with potato flavor and sour cranberry sauce D arbo gives the dish a unique national flavor. Try it! It is very tasty!
Ingredients
-
Mashed potatoes
130 g
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Flour
125 g
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Yeast
15 g
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Margarine
30 g
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Milk
50 ml
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Sugar
30 g
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Salt
1 pinch
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Vegetable oil
100 ml
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Sauce
6 tsp
Cooking
Boil in salted water potatoes, drain and mash well. Measure 130 g and set aside in a bowl where you will prepare the dough to cool.
Heat the milk and dissolve yeast in it. I used fresh yeast but in the recipe-the source code is the option of dry yeast 10g, then they do not need to breed, but just to add to the main ingredients when mixing the dough.
For making dough: add to the bowl with the cooled potato flour, baking margarine (or softened butter), sugar, a pinch of salt, diluted milk yeast (or dry yeast + milk). Knead a soft dough. Since everyone has different flour (I give our grinding index 405), you may need a little more (but don't overdo it, otherwise you'll clog krapfen!).
The dough cover with plastic wrap, put a towel and put on the first proofing for 30-40 minutes in a warm place (near the battery, for example)
The dough should grow at least twice.
Lightly press down it and to form a roll, divide with a knife into equal pieces 30-40 g (I got 6 PCs)
Roll into balls, place on Board, floured, and each of them to do with your fingers in the middle of the depression-dent
Close Board film (p/e bag) and send in a warm place for second proofing for 30-40 minutes.
To increase krapfen half.
In a small deep saucepan, heat to boiling vegetable oil, reduce the heat to medium and fry on both sides (2-3 min) until it will turn brown krapfen.
Spread roasted graphene on paper towels to soak up excess fat.
Dump cranberry sauce. Graphene can be cut lengthwise and spread the sauce or filling using a pastry syringe.
Bon appetit!
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