CookEat Recipe
Savoury Filled Krapfen
Soft yeast dough cut into paired discs, filled with a small cooked meat-and-balsamella mixture, proofed and fried.
Method
Steps
Step 1
Gather the ingredients: 150 g strong white flour for the dough, plus a little only if needed for rolling; 40 g butter for the dough, melted and cooled; 15 g fresh baker’s yeast, an estimate for a large walnut-sized piece; 1 whole egg and 1 additional yolk for the dough; 1 teaspoon sugar; A generous pinch of salt; About 30–40 ml milk for the starter, adjusted to make a soft dough; 25 g professionally prepared edible veal sweetbread, cut into small dice; 25 g chicken liver, trimmed and finely diced; 10 g prosciutto, finely diced; 10 g ready-to-eat cooked salted beef tongue, finely diced; 3 g edible truffle, finely chopped; cooked edible mushroom may replace it; 30 ml beef jus or stock for cooking the filling; 5 g butter for cooking the filling; For a small balsamella batch: 100 ml milk, 10 g butter and 2 g plain flour; use only 1–2 tablespoons of the finished sauce; About 700 ml suitable frying oil, or enough to submerge the pastries; lard is an alternative.
Step 2
Prepare the savoury filling first. Cook the sweetbread and chicken liver in the 5 g butter with the beef jus over gentle heat until tender and fully cooked to 74°C throughout, about 15–20 minutes, adding a little water only if needed to prevent catching. Add the prosciutto, cooked salted tongue and truffle, all finely diced, and heat through.
Step 3
For the small balsamella batch, melt the 10 g butter with the 2 g flour, stir until just pale nut-brown, then gradually stir in 100 ml milk. Cook gently, stirring, until creamy, about 5–8 minutes. Stir only 1–2 tablespoons into the meat mixture so it is bound but not wet. Cool the filling promptly in a shallow container and refrigerate until cold. Refrigerate unused sauce and filling promptly and use within 2–3 days.
Step 4
Take about 40 g from the measured dough flour. Mix the fresh yeast into about 30 ml lukewarm milk, around 30°C, then work into the 40 g flour to form a soft small dough, adding a little of the remaining starter milk if necessary. Score a cross on top, place in a small covered bowl over a teaspoon of milk and let rise gently at about 24–28°C for around 20 minutes.
Step 5
Mix the risen starter with the remaining 110 g flour, whole egg, extra yolk, melted cooled butter, sugar and salt. Work into a smooth soft dough, adding only a little extra flour if too soft to roll. Roll to about half a finger thickness, roughly 5–6 mm, and cut into about 24 discs around 5 cm across, rerolling scraps gently as needed. Exact yield depends on thickness and size.
Step 6
Press a shallow hollow in the centre of each disc with the rounded end of a clean small utensil. Put about 1 teaspoon of the cold filling in 12 discs. Moisten the edges lightly with water, cover with the 12 empty discs and seal carefully. Press a slightly smaller round cutter gently around each mound to mark an inner sealing ring without cutting through the filling.
Step 7
Cover and proof at gentle room warmth, about 24–28°C, until well puffed, around 25–40 minutes. Keep the time the meat filling spends outside refrigeration, including shaping, proofing and frying, below 2 hours. Heat the oil to about 170°C and fry in small batches, submerged in the fat, for roughly 5–7 minutes, turning, until golden and fully cooked to 74°C at the centre. Drain and serve hot as a savoury course.
Step 8
For the source mushroom alternative, replace the 3 g truffle with about 10 g fresh edible mushroom, cut into tiny pieces and thoroughly cooked with the meats before cooling. Lard may replace the frying oil.
Step 9
For dessert Krapfen, omit the entire meat filling and its balsamella. Use about 120 g firm ready-to-use pastry cream or thick fruit preserve instead, about 1 teaspoon per pastry. Shape, seal, proof and fry with the same dough and method, keeping dairy filling refrigerated until assembly and maintaining the same short proof. Let the strongest heat subside, then dust with about 1 tablespoon icing sugar. Recipe 562 is a separately numbered, richer dough variation, not an additional ingredient required here.
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