Krampfen
4 servings
37 minutes
Krampfen are airy, delicate pastries made from yeast dough, filled with sweet condensed milk and dusted with powdered sugar. This dessert originated in European cuisine and is particularly popular in Germany and Austria, where it is often served at holidays and fairs. The use of rum and lemon zest gives the dough a subtle aroma, while frying makes the pastry especially crispy on the outside and soft on the inside. Krampfen pair perfectly with hot drinks and make a wonderful treat for cozy evenings. Their preparation requires patience, but each bite is worth the effort — the rich creamy flavor and caramel filling turn them into a true gastronomic delight.
1
Heat half of the milk and dissolve the yeast in it. Add a couple of tablespoons of flour and knead a sticky dough. Cover it and place it in a warm place to rise.
- Milk: 125 ml
- Fresh yeast: 20 g
- Wheat flour: 250 g
2
Mix the yolks with powdered sugar and beat until white. Add alcohol, zest, and salt. Mix well.
- Egg yolk: 2 pieces
- Powdered sugar: 35 g
- Rum: 1 tablespoon
- Lemon zest: 1 piece
- Salt: pinch
3
Heat the remaining milk, add butter, and stir until dissolved. Add the milk mixture to the yolks, add the starter, and gradually add flour. Knead the dough.
- Milk: 125 ml
- Butter: 40 g
- Wheat flour: 250 g
4
Divide the dough into 12 parts, form balls, place them on a floured surface, cover with a towel, and let them rise. Place a cutting board on the risen balls and press down to flatten them slightly.
- Wheat flour: 250 g
5
Heat oil for frying in a saucepan and fry the crumpets on both sides at medium temperature.
- Butter: 40 g
6
Cool the crumpets, fill them with condensed milk using a syringe. Dust with powdered sugar.
- Condensed milk: 1 jar
- Powdered sugar: 35 g