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Gluten-Free Austrian Krapfen

Mantler Gluten-Free Flour

Ingredients:

  • 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

Preparation

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.

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Mantler-Mühle GmbH
A-3573 Rosenburg 12

Tel. +43 2982 2901 0
Fax +43 2982 2901 30
info@mantler-glutenfrei.at
www.mantler-glutenfrei.at

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