Krapfen "forever". This bakery was recommended by the owner of the apartment we were staying in. Having checked out their website I found detailed descriptions of all the tasty products they bake on the premises. This is a going back generations family owned bakery.

They are a classic of Viennese baking tradition. The Punschkrapfen punch cakes seduce the sweet-toothed with fine sponge cake, a sweet filling of jam and rum, all covered with a pink punch glaze. The Carnival Doughnut is one of them and typical of Vienna. You can cook Krapfen "forever" using 11 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Krapfen "forever"

It's 500 gr of farina 00, se vi è possibile usate metà manitoba.
It's 60 gr of zucchero.
Prepare 250 gr of latte.
It's 100 gr of burro.
You need 1 of scorza di limone grattugiato.
It's 1 bustina of Mastro Fornaio Paneangeli.
You need 1 pizzico of sale.
Prepare 1 pizzico of vanillina.
Prepare 1 cucchiaino of miele.
Prepare 2 of uova.
It's of Crema pasticcera (vedi mia ricetta o marmellata di albicocche).

According to legend, it is the creation of Cäcilie Krapf, a Viennese cook at the royal court, who apparently gave this carnival delicacy its name. This bakery was recommended by the owner of the apartment we were staying in. Having checked out their website I found detailed descriptions of all the tasty products they bake on the premises. Since we are entering the carnival season, I am looking to buy krapfen or strauben in Brussels.

Krapfen "forever" step by step

In una planetaria o nella maniera classica impastare tutti gli ingredienti ottenendo un impasto morbido da poter stendere, far lievitare per un'ora e mezza circa..
Stendere l'impasto ottenendo un altezza di due cm e con una formina fare tanti tondi da 5/6 cm. Coprire con una tovaglia e far lievitare x un'altra oretta..
Dopodiché friggere in abbondante olio di semi poche x volta. X gustarle vuote si passano nello zucchero semolato appena uscite dall'olio, altrimenti far raffreddare x poi farcirle con crema o marmellata. SLURP😋.

Yes, I know I could make them myself, but it's not the easiest thing to bake/fry. Any recommendations would be much appreciated. I need to be nice and fat and ready for Lent. Best recommendation gets a reward at the meet-up. It's that time of year again for Krapfen.