My dears, tomorrow is women’s carnival and I’m sooo excited because I’m going to my first carnival party with two dear friends. Ok, I loved Mardi Gras as a kid, but I’ve been avoiding the fifth season since adolescence. It’s just not my thing, not the dressing up, not the music and neither is the excessive alcohol. The only good thing about carnival is the Kreppel, in this case filled with fruity raspberry jam. By the way, according to Duden, Kreppel is wrong, because they are actually written with “ä”, since the word comes from Krapfen. However, most Hessians think that the word Krappel looks stupid and therefore the spelling with “e” is widespread.
There are a number of variations on the name anyway, with Berliner being the most common. In East Germany they are known as pancakes, in Austria as carnival donuts, in southern Germany they are just called donuts and in the Ruhr area and Sauerland they are called Berliner Ballan. For the small calorie bombs, a sweet yeast dough is made with egg, milk and butter and fried in hot oil. The proportion of egg is high because this reduces the absorption of fat during baking. After baking, they are refined with jam using a piping bag. I like them best with raspberry or strawberry jam and unfilled with granulated sugar on top.
For 12 Kreppel:
For the raspberry jam:
450 g raspberries
150 g preserving sugar (ratio 3 plus 1)
2 tbsp. lemon juice
For the Kreppel:
380 g flour
130 ml milk
20 g yeast
2 egg yolks
50 g sugar
5 tbsp. soft butter
2 tsp vanilla sugar
½ tsp grated unwaxed lemon zest
1 pinch salt
1 tsp rum
1 liter vegetable oil for frying
50 g icing sugar for sprinkling
for the raspberry jam:
Finely puree the raspberries with the hand blender and then pass the puree through a sieve to catch the small seeds. Now put the crushed raspberries in a saucepan. The pot should only be half full, as the mass will later foam up. Add lemon juice and sugar and bring to a boil over high heat while stirring.
Only when the jam is bubbling vigorously does the actual cooking time of 4 minutes begin (varies depending on the sugar brand, please follow the instructions on the pack). The heat should not be turned down and the jam should be stirred constantly. Fill screw-top jars to the brim with the hot mixture and close tightly immediately.
for the Kreppel: Heat the
milk to lukewarm in a saucepan. Crumble the yeast and dissolve in the milk with a pinch of sugar. Sift approx. 150 g flour into a bowl and mix with the milk-yeast mixture. Cover the dough with cling film and let it rest in a warm place for about 30 minutes. Then sift the remaining flour into the pre-dough and add the sugar, eggs, butter, rum, lemon zest, vanilla sugar and salt. Knead using a food processor to form an elastic dough and cover with cling film and leave to rise at room temperature for another 30 minutes.
Knead the dough again briefly with your hands and form approx. 12 balls. Lay the crepes 5 cm apart on a floured cloth and dust lightly with flour. Cover with a cloth and let rise for about 1 hour until doubled in volume.
Heat the oil in a large saucepan to 160 degrees. Place the creppel in the hot fat and fry for about 2-3 minutes per side. Lift out with a slotted spoon and drain on kitchen paper. Then fill with the raspberry jam using a long, narrow nozzle and dust on both sides with powdered sugar.
your Recipelabs ♥