Krapfens with jam are one of my absolute favourite Carnival sweets, so much so that every year I force myself to make them only at Carnival, a resolution I never manage to keep!

In my family tradition, Krapfen are always prepared with potatoes and strictly with homemade plum jam, another preparation that is a must when the plums ripen on the numerous trees that colour our farm.

However, if you prefer to fill Krapfen with custard, you can do this using a pastry syringe once you have fried a single disc, perhaps left slightly thicker than in the recipe below.

So along with Chiacchiere and Fried Creamit is a joy for me to share these irresistible Krapfens that you will enjoy at every bite… maybe even licking your fingers.

Krapfens with jam

carbohydrates 37.91g per 100g of krapfen without sugar on the surface

Ingredients

500g potatoes
280g plum jam*
250g gluten-free cake flour mix, brand Molino Dallagiovanna**
250g gluten-free bread flour mix, brand BiAglut**
120g milk
65g butter
50g sugar
3 eggs
30g brewer’s yeast
grated rind of 1/2 lemon
1 pinch of salt
frying oil and caster sugar for the surface

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)

Preparation

Knead all ingredients together until you have a smooth dough with a fairly firm texture. Roll out the dough to a thickness of about 1cm and cut disks of about 8cm in diameter. Place the plum jam on half of the discs, then close them with the remaining discs, taking care to seal the edges well, perhaps wetting them lightly with a finger moistened with water to make the dough ‘stick’.
Let the Krapfen rest for 1.5 hours, then deep-fry them in plenty of oil and roll in caster sugar before serving.

The frying of Krapfen

Krapfens ready to be enjoyed

Version with gluten of Krapfens with jam

Replace the gluten-free flour (500g) with an equal amount of wheat flour and mix with just 100g milk and 2 whole eggs and 1 yolk.

Ingredients

500g milk

150g sugar

125g wholemeal rice flour*

50g chopped Le Veneziane coconut biscuits**

50g almond flour*

25g corn starch*

5 eggs

1 vanilla pod

grated rind of 1 lemon

frying oil, icing sugar*, flour**

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)

Preparation

Heat the milk with the vanilla (e.g. an empty pod kept aside) and grated lemon peel. Allow to cool and strain the liquid.

In a bowl, whisk the milk, sugar, 1 yolk and 2 egg whites, add the flour and starch, stirring with a whisk; then bring the cream to the boil on the stove and let it cook for a few minutes.

Pour the cream inside a rectangular steel ring placed on a sheet of baking paper or in a small square or rectangular baking tin covered with parchment paper and leave to cool.

4. Once ready, cut it into cubes, dip them first in flour, then in the 2 beaten eggs and finally in the biscuit and almond flour mixture.

Uno_Chef_per_Gaia_crema_fritta_senza Glutine

Fry the cubes in hot oil, dry them well with kitchen paper and finish by dusting them with icing sugar.

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