Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 1/4 tsp active dry yeast
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped almonds
- 1/2 cup caramel sauce
- Powdered sugar for dusting
Special equipment needed:
- Stand mixer with dough hook attachment
- Rolling pin
- Pastry brush
- Deep fryer or large pot for frying
- Slotted spoon
- Wire rack
Step-by-step instructions:
1. In the bowl of a stand mixer, combine flour, sugar, salt, and yeast.
2. Add warm milk, melted butter, eggs, and vanilla extract. Mix on low speed until the dough comes together.
3. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Add chopped almonds to the dough and knead for another minute until the almonds are evenly distributed.
5. Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour or until it doubles in size.
6. On a lightly floured surface, roll out the dough to a thickness of 1/4 inch.
7. Using a round cookie cutter or a glass, cut out circles of dough.
8. Place a teaspoon of caramel sauce in the center of each circle.
9. Fold the dough over the filling and pinch the edges to seal.
10. Place the filled dough balls on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
11. Heat the oil in a deep fryer or a large pot to 350°F.
12. Carefully drop the dough balls into the hot oil and fry until golden brown, about 2-3 minutes per side.
13. Use a slotted spoon to remove the Punchkrapfen from the oil and place them on a wire rack to drain excess oil.
14. Dust the Punchkrapfen with powdered sugar and drizzle with additional caramel sauce before serving.
Time:
Preparation time: 2 hours
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe makes 12-14 Punchkrapfen.
Nutritional information:
Calories per serving: 240
Fat: 12g
Carbohydrates: 29g
Protein: 5g
Sodium: 85mg
Sugar: 10g
Substitutions for ingredients:
- Almonds can be substituted with hazelnuts or pecans.
- Caramel sauce can be substituted with chocolate sauce or fruit jam.
Variations:
- Add a pinch of cinnamon or nutmeg to the dough for a warm and spicy flavor.
- Fill the Punchkrapfen with cream cheese or Nutella instead of caramel sauce.
Tips and tricks:
- Make sure the dough is well-kneaded to ensure a light and fluffy texture.
- Use a pastry brush to brush the excess flour off the dough circles before filling them.
- Do not overfill the Punchkrapfen or they may burst during frying.
Storage instructions:
Store the Punchkrapfen in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the Punchkrapfen, place them in a preheated oven at 350°F for 5-7 minutes until they are warm and crispy.
Presentation ideas:
Arrange the Punchkrapfen on a platter and drizzle with additional caramel sauce. Garnish with chopped almonds and powdered sugar.
Garnishes:
Chopped almonds, powdered sugar
Pairings:
Coffee, tea, hot chocolate
Suggested side dishes:
Fresh fruit salad, whipped cream
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more milk.
- If the Punchkrapfen burst during frying, make sure they are sealed properly before frying.
Food safety advice:
- Use caution when frying with hot oil.
- Make sure the oil is at the correct temperature to ensure even cooking and prevent burning.
- Do not leave the hot oil unattended.
Food history:
Punchkrapfen is a traditional Austrian pastry that originated in Vienna in the 18th century. It is a popular treat during the holiday season and is often served with hot drinks.
Flavor profiles:
Sweet, nutty, caramel
Serving suggestions:
Serve the Punchkrapfen as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Austrian
Taste: Sweet, Nutty, Creamy, Caramelized