Krapfen

Ingredients

• an addition of jam or fruit jelly
• fry it floating in fat, lard, butter (ghee), or olive oil

Method

1. 1

   Roll out the dough, cut, and fry in fat.

2. 2

   Optionally, add jam before closing the dough.

3. 3

   Fry until light brown on both sides, ensuring they rise and expand without bursting.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 248. The excerpt below is the record exactly as published.

KRAPFEN 393 be extinguished. Cr&pc is perhaps related to the German Krdjjfel, Krapjcn, which in the north of Germany are also called pancakes. Pancakes should be fried crisp, and not pasty or flabby ; for this reason they should not be kept covered, but eaten as soon as possible after having left the pan. The batter or dough can be fermented like that of waffles, or Krilpfel, with more or less butter, and particularly eggs. Herbs may be added. In this and other manners pancakes may he varied, c.(j., hy the addition of bruised ratafias, and of cream, by spreading apricot-jam over them and rolling them up. They may also be made compound by adding over each pancake, as it is finished, a thin layer of apricot jam, and over this a thin layer of potato-souffle batter, and making from six to twelve such layers, and then baking the pile for half an hour in the oven. At first sight this dish appears to he an overcomplicated Apician preparation, hut it may he useful under circumstances when the fireplace is crowded and the dish has to he ready. Pancakes may he varied by the addition of either raiv or cooked (jrated potatoes ; or of rice (Germ., Beisschmarn) ; or of apples in slices, when they form a transition to apple fritters. Krai)fen, or Krdpifel, or Krdppel, may perhaps be related to the French crSp)e, pancake (at Berlin Krapfen are called pancakes), or it may be a flexed diminution of Kropf, from the similarity to the crop of a pigeon. They are also called German pujfs and croplets. They are the nearest analogue to ordinary flat pancakes, but differ in this, that the dough is kept stiff’er to enable the cook to roll it out, cut and fry it floating in fat, lard, butter (ghee), or olive oil. The Krapfen may receive, just before being baked, into their interior an addition of jam or fruit jelly

Cook this with the app: pantry check, scaling, and the assistant.