CookEat Recipe
Minestra di Krapfen
Tiny savoury yeast-raised fritters served in hot clear broth just before eating.
Method
Steps
Step 1
Gather the ingredients: 100 g strong white flour, plus a little if needed; 20 g butter, melted and cooled; 10 g fresh baker’s yeast; 1 egg; About 20 ml lukewarm milk, plus a thin film for the proofing dish; 1 pinch salt; Good-quality oil for deep-frying; alternatively lard or clarified butter suitable for frying; About 2 litres ready-to-use clear broth.
Step 2
Take about 25 g of the flour and mix with the crumbled fresh yeast and enough of the lukewarm milk to make a small, moderately firm dough. Cut a cross in the top. Put in a small covered dish with a thin film of milk beneath it and leave in a gently warm place until visibly risen, about 20 minutes.
Step 3
Work this starter into the remaining flour with the egg, melted cooled butter and salt. Do not add sugar. Knead into a dough firm enough to roll, adding a small amount of flour only if necessary.
Step 4
Roll slightly less than 1 cm thick. Cut small discs with a round cutter about 1.5 cm across. Arrange with space between them, cover lightly and leave at moderate room warmth until puffed into rounded little balls, about 30–45 minutes.
Step 5
Heat the frying oil to about 170°C in a deep heavy pan, keeping the pan less than half full. Fry a few balls at a time until golden all over and cooked inside, turning as needed. Check the first one: the centre should be airy and set, with no raw dough, and reach 74°C. Drain on a rack or paper.
Step 6
Bring the broth to a boil separately. Put the little fritters in a tureen and pour the hot broth over them immediately before serving, so they do not sit soaking for a long time.
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