Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup milk, warmed
- 1 egg, room temperature
- 1 tbsp active dry yeast
- 1/4 tsp salt
- 1 tbsp poppyseeds
- 1 tbsp lemon zest
- 1/4 cup powdered sugar
- 2 tbsp lemon juice
Special equipment needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Rolling pin
- 3-inch round cookie cutter
- Deep-fryer or large pot for frying
- Slotted spoon
- Paper towels
- Small mixing bowl
- Whisk
Step-by-step instructions:
1. In the bowl of a stand mixer, combine flour, granulated sugar, softened butter, warmed milk, egg, active dry yeast, salt, poppyseeds, and lemon zest. Mix on low speed until the ingredients are combined, then increase the speed to medium and knead for 5-7 minutes until the dough is smooth and elastic.
2. Transfer the dough to a large mixing bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for 1 hour or until doubled in size.
3. On a lightly floured surface, roll out the dough to 1/2 inch thickness. Use a 3-inch round cookie cutter to cut out circles of dough.
4. Heat the deep-fryer or large pot of oil to 350°F. Fry the dough circles in batches for 2-3 minutes on each side until golden brown. Use a slotted spoon to transfer the Punchkrapfen to a paper towel-lined plate to drain excess oil.
5. In a small mixing bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle the glaze over the warm Punchkrapfen.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe makes 12 Lemon-Poppyseed Punchkrapfen.
Nutritional information:
Calories per serving: 195
Fat per serving: 6g
Carbohydrates per serving: 31g
Protein per serving: 4g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- If you don't have poppyseeds, you can substitute with sesame seeds or chopped nuts.
- You can use orange zest instead of lemon zest for a different flavor.
Variations:
- You can add a teaspoon of vanilla extract to the dough for extra flavor.
- You can fill the Punchkrapfen with your favorite jam or pastry cream.
- You can sprinkle the Punchkrapfen with cinnamon sugar instead of glazing them.
Tips and tricks:
- Make sure the milk is warmed to about 110°F to activate the yeast.
- Don't overcrowd the deep-fryer or pot with too many Punchkrapfen at once, as this will lower the oil temperature and result in greasy doughnuts.
- Use a slotted spoon to flip the Punchkrapfen in the oil to avoid splashing hot oil.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more milk.
Storage instructions:
Store the Lemon-Poppyseed Punchkrapfen in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the Punchkrapfen, place them in a 350°F oven for 5-10 minutes until warmed through.
Presentation ideas:
Arrange the Lemon-Poppyseed Punchkrapfen on a platter and sprinkle with extra poppyseeds or lemon zest for garnish.
Garnishes:
- Poppyseeds
- Lemon zest
- Cinnamon sugar
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
Troubleshooting advice:
- If the dough doesn't rise, check that the yeast is still active and the milk was warmed to the correct temperature.
- If the Punchkrapfen are too greasy, make sure the oil temperature is correct and the dough circles are not too thick.
Food safety advice:
- Make sure the oil temperature is correct to avoid undercooked doughnuts.
- Use caution when working with hot oil to avoid burns.
Food history:
Punchkrapfen, also known as Krapfen or Berliner, are a type of German doughnut that are traditionally eaten on Fat Tuesday or during carnival season. They are typically filled with jam or pastry cream and dusted with powdered sugar.
Flavor profiles:
The Lemon-Poppyseed Punchkrapfen have a sweet and tangy flavor from the lemon glaze and a nutty crunch from the poppyseeds.
Serving suggestions:
Serve the Lemon-Poppyseed Punchkrapfen as a sweet treat for breakfast or dessert.
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Region: Austrian