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.
