Tyrol: Crafons (Poppyseed Doughnuts a la Val Gardena)
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Title: Crafons / Poppyseed Doughnuts a la Val Gardena
Categories: Val gardena, Pastry, Tyrolean
Yield: 4 servings
500 g Flour
30 g Yeast
3 Egg yolks
Lemon zest
1/4 l Milk
50 g Melted butter
Fat for frying
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Poppy seeds
Sugar
1/4 ts Ground cloves
1/4 ts Cinnamon
Water to mix
2 tb Honey
1 Egg yolk
Warm the milk to blood temperature and add to the yeast, allowing it
to sit for 15 minutes, until the yeast starts to become active. Sift
the flour into a bowl: make a well in the flour, add the yeast and
milk mixture, cover with a little of the flour and allow the yeast to
develop further for half an hour or so, making a "sponge". Then mix
together, and add to the mixture the egg yolks, the butter, the lemon
zest, and some more warmed milk, mixing everything very thoroughly.
If necessary, add some more milk to make sure the dough is the right
consistency. Cover and allow to rise.
Turn out onto a floured board and knead quickly: divide into
equal-sized pieces and roll into balls. Flatten the balls out, use a
knife to slit a horizontal opening in them, fill them with a spoonful
of the poppyseed filling, and seal closed again -- be very sure the
seal is secure. Heat the fat. Fry until well puffed up and golden
brown. Remove and drain.
(Recipe from Anda Senza Mussner of Predes)
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