Carnival in the Village: Krapfen & Carrots

In a small bowl, combine quark and eggs until smooth.

In a large mixing bowl, combine the flour, baking powder, baking soda, sugar, and vanilla extract. Make a well in the center and add the quark and egg mixture.

Mix the ingredients until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Once risen, punch down the dough and roll it out to about 1 cm thickness. Cut out circles using a cookie cutter or glass.

Place a small spoonful of jam or custard in the center of half of the circles. Top with the remaining circles and seal the edges by pressing them together.

Let the filled doughnuts rise for another 30 minutes on a floured surface, covered with a cloth.

In a deep pot, heat the vegetable oil to 180°C (350°F). Fry the krapfen in batches until golden brown on both sides, about 3-4 minutes per side.

Remove the krapfen from the oil and drain on paper towels. Dust with powdered sugar while still warm.

Serve warm or at room temperature.

Equipment Needed

Spice Level:

Dietary