Gluten-Free Austrian Krapfen
Mantler Gluten-Free Flour
- 1,000g Mantler Gluten-Free Flour
- 5g gluten-free baking powder
- 15g salt
- 10g vanilla sugar
- 25g dry yeast
- 70g sugar
- 6 eggs
- 50g rum
- 100g liquid butter
- 500g milk, soya milk
During preparation, all the ingredients should be at room temperature.
Mix together the milk, eggs, rum and liquid butter. Then mix all the dry ingredients – flour, baking powder, yeast, salt and vanilla sugar – and add it to the rest. Knead everything together into a dough for about 4 minutes in a stand mixer and leave briefly to rest.
Dough resting time 1: app. 15 minutes
Roll out the dough to about 10mm and cut out the krapfen and once again leave briefly to rest.
Dough resting time 2: app. 60 minutes
After the dough resting time, fry the krapfen in hot oil.
Frying time: app. 2 minutes on each side
Oil temperature: 180°C
After frying, fill with apricot jam and sprinkle with powdered sugar.