Donuts - Krapfen - Traditional German Recipe
3 to 4 cups unsifted flour
1/4 cup sugar
1 1/2 taspoons salt
1 1/4 cups warm water (105F to 115F)
1 package active dry yeast
2 egg yolks, beaten
1/4 cup butter
Grated rind of 1 lemon
1/4 cup plum or apricot jam
1/4 lb bittersweet chocolate (good quality)
3 1/4 ounces unsalted butter
1/2 teaspoon espresso powder, dissolved in
1/2 tablespoon hot water
1 teaspoon vanilla
3/4 cup sifted powdered sugar
1 1/2 tablespoons unsweetened cocoa powder
2 1/2 ounces unsalted butter
1/4 teaspoon salt
1/2 cup heavy cream
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Mix the 2 cups flour with the sugar and salt.
Make a well in the center and add 1/4 cup warm water with the yeast.
Allow this mixture to rise for 20 minutes.
Add egg yolks, remaining water, and butter.
beat until well blended.
Add lemon rind and remaining flour until soft dough is formed.
Knead 5 to 10 minutes, until the dough is smooth and elastic.
Place the dough in a lightly greased bowl.
Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Punch the dough down.
On a lightly floured board, roll the dough until it is 1/4 inch thick.
Cut the dough into 2-inch rounds.
On half of the rounds, place about 1 teaspoon of jam or jelly.
Moisten edges with water.
Place a second round on top.
Press firmly to seal edges.
Let the krapfens rise for 15 minutes.
Fry in deep fat heated to 375 F for 4 minutes on each side until browned.
Cut into the first donut to be sure it is done in the center.
Drain on absorbent paper and sprinkle with sugar.
Pipe some chocolate on top of each Krapfen.
The Chocolate Frosting
Chop chocolate into small pieces and place in ss bowl with 3 1/4 oz unsalted butter.
Put over pan of simmering water.
Whisk together as soon as chocolate and butter soften.
Keep whisking until just melted and combined.
Remove from heat and stir in espresso and vanilla.
Cool to room temperature.
Whisk together powdered sugar, cocoa and salt in a bowl.
Place 3 1/4 oz of unsalted butter and 1/2 of the powdered sugar mixture in a Cuisinart food processor.
Process scraping down sides.
Add rest of powdered sugar mixture, start processor and slowly pour in cream.
Process for about 10 seconds.
Whisk butter/cocoa mixture together with room temperature chocolate/espresso mixture in a large bowl until it becomes shiny and smooth.
Bring to room temperature before using. (any additional icing can be frozen)