Discover the recipe of the baked carnival krapfen, the light and vegan version of the traditional favors of South Tyrol. Without butter or eggs, but incredibly soft and delicious, perfect to fill with cream or jam
After the recipe for carnival ravioli, here is another sweet vegan. Very tasty, soft and with a sweet filling, the Krapfen or even said Bombolone, of Austrian origin, is the typical carnival dessert of theSouth Tyrol. Usually fried, we offer it to you in the oven en To make you licked your fingers but remaining light and above all green.
Preparation
First we do Dissolve the yeast in the warm milk With a teaspoon of sugar. In the meantime, on a surface we pour the flour (previously sifted) by placing it in Fontana, add the oil inside, a pinch of salt, the zest of lemonvanillin, sugar and finally the yeast dissolved in milk.
We work all the ingredients by kneading well until a compact dough is obtained, we flour it and cover it until it has risen (at least a couple of hours in a warm environment).
When it is doubled, we resume the dough and reimpire it. After working it once again, we spread it with a rolling pin or even simply with the help of our hands until you get a sheet of at least 2 cm.
Now we have to get some Deskets of pastathen helping ourselves with a glass we make circles on the sheet. One by one we place them on a cloth and let them rest for at least an hour.
After the time, we take a disk and it We brush with a little water. In the center we put an abundant spoonful of jam and cover with another spot, trying to close the edge to make them adhere well.
We continue like this until we finished the sheet.
We preheat the oven to 180 °. We grease a pan well with an oil drizzle and arrange our krapfen on the bottom leaving a little space between one and the other and bake at 180 ° for at least a 20 minutes
Once cooked, the Krapfen will have to be slightly golden, we sprinkle them with icing sugar obtained by blending the brown sugar.
Lukewarm are excellent
Good appetite and good carnival!