Pandora's Krapfen recipe was:Krapfen

For thos interested, here is my recipe for Krapfen. Cheers Pandora

Pandora's KRAPFEN (recipe)

Category: cakes Nb persons: 14

500 g strong flour - (I have used manitoba flour) 100g milk - (lukewarm) 3 eggs - (whole) 5 g dry yeast - (or 15 g fresh) 7g salt 70g sugar 100 g butter - softened a little 200 g mashed potatoes - weighted with skin peanuts oil - for fying custard - for stuffing

1) Boil potatoes with skin and then mush them; set aside. 2) In a food processor or in a dough machine, provided with special plastic hook accessory, prepare a sort of Biga with 90 g. of flour, milk and yeast; let it rise for about one hour. 3) After one hour add eggs, salt, sugar and 300 g of flour. Set the machine going at medium speed till dough is well mixed. Then add mashed potatoes at room temperature and the remaining 200 g of flour; add also butter (just softened but not liquid) and set again the machine going using pulse button. You will obtain a very soft and elastic dough, very diffiuclt to work; for this reason, if your food processor doesn't turn, keep the dough away and continue by hand with the help of a spatula. The important thing is you must not add other flour. When the dough is homogeneous, you can let it rise in the same machine or in a bowl (covered with a dishcloth) for about two hours or more. 4) When the dough is risen, transfer it over a floured rolling board giving it a round shape, then press a little with your hands and begin the "turn technique": pull gently a border of the disk toward external and then fold it toward the disk centre. Go on like this with the other 3-4 corners till you finish the turn. Repeat this action a second time, then turn over the dough, cover with a film (to avoid drying) and with an overturning salad bowl. Let the dough rise for another hour. 5) Turn over the dough again, fold it in two and, with a rolling pin, level it at about one centimeter thickness. 6) Using a glbutt of about 8 centimeters of diameter, cut the disks (knead again scraps of dough) , cover with a film and let them rise for another half an hour. Fry them preferable in a wok filled with a lot of oil putting inside oil the part of disk which was up. Temperature of oil is very important: It must be not very hot; I would say 160¡-170¡. Because if the oil is very hot, your krapfen will burn out, while inside it will remain raw. Fry your disk (about 5 minutes for side), few at a time; you will see they rise a lot inside oil. Dry over absorbent paper and spread with some sugar. Let them cool before stuffing (using a sac a poche provided of a long mouth) with very hard custard.

Nutritional facts per serving (daily value): Calories 231kcal Protein 6g (12%) Total Fat 8g (12%) Sat. 4g (21%) Chol. 56mg (19%) Carb. 34g (11%) Fiber 1g (4%) Sugars 6g Calcium 23mg (2%) Iron 2mg (10%)

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