Baked Krapfen with FillingL'Antro dell'Alchimista
A Berliner Pfannkuchen — or Krapfen for short — is a traditional, doughnut-like German pastry made from fried yeast dough. Lacking a hole in the center, it's usually filled with jam or marmalade and iced or sprinkled with powdered sugar on top. Taking a lighter approach, this version is baked until golden. Fill it with your favorite addition, such as cream or Nutella.
- 190 grams all-purpose flour
- 70 grams rice flour
- 250 grams strong flour
- 1 packet active dry yeast
- 90 grams sugar
- 5 grams salt
- 50 milliliters vegetable oil
- 2 eggs
- 200 milliliters milk (warm)
- 1 teaspoon vanilla extract
- powdered sugar
- 1Knead all the flours, yeast, sugar, salt, oil, eggs, milk, and the vanilla extract together and let the dough rise for 2 hours.
- 2Heat the oven to 180C for 5 minutes and turn it off.
- 3Place the dough onto a floured work surface and cut it into pieces weighing 50 grams each.
- 4Flatten each piece of dough and place a teaspoon of filling in the center, then seal the dough by closing it into a ball.
- 5Place the balls of dough 1 inch apart onto a baking sheet lined with wax paper, and place in the oven to rise for approximately 1 hour until they have doubled in size. Remove the baking sheet from the oven.
- 6Preheat the oven to 180C and bake on the top rack for approximately 15 minutes, until the surface is golden.
- 7Remove the baking sheet from the oven, let the krapfen cool, sprinkle with powdered sugar and serve.
PER SERVING *
|Calories220Calories from Fat50|
|% DAILY VALUE*|
|Calories from Fat50|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.