Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 2 large eggs
- 1/4 cup milk
- 1/4 cup maple syrup
- 1/2 cup chopped pecans
- 1/4 cup powdered sugar
Special Equipment Needed:
- Stand mixer or hand mixer
- Rolling pin
- 3-inch round cookie cutter
- Deep fryer or large pot for frying
- Slotted spoon
- Paper towels
- Small saucepan
Step-by-Step Instructions:
1. In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
2. Add the chilled and cubed butter to the bowl and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
3. In a separate bowl, whisk together the eggs, milk, and maple syrup.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Turn the dough out onto a floured surface and knead for 2-3 minutes until smooth.
6. Roll the dough out to 1/4 inch thickness and use a 3-inch round cookie cutter to cut out circles.
7. Place a small spoonful of chopped pecans in the center of each circle and fold the dough over to create a half-moon shape. Pinch the edges together to seal.
8. Heat the oil in a deep fryer or large pot to 375°F.
9. Fry the punchkrapfen in batches for 2-3 minutes on each side until golden brown. Use a slotted spoon to remove them from the oil and place them on paper towels to drain.
10. In a small saucepan, heat the powdered sugar and a tablespoon of water over low heat until it forms a glaze.
11. Drizzle the glaze over the warm punchkrapfen and serve.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Temperature:
Oil temperature: 375°F
Serving size:
This recipe makes 12 punchkrapfen.
Nutritional information:
Calories per serving: 250
Fat per serving: 15g
Carbohydrates per serving: 25g
Protein per serving: 4g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Brown sugar can be substituted for granulated sugar.
- Chopped walnuts can be substituted for chopped pecans.
- Honey can be substituted for maple syrup.
Variations:
- Add a pinch of cinnamon to the dough for extra flavor.
- Use different types of nuts, such as almonds or hazelnuts.
- Add a teaspoon of vanilla extract to the dough for extra flavor.
Tips and Tricks:
- Make sure the butter is chilled before adding it to the flour mixture.
- Don't overwork the dough or the punchkrapfen will be tough.
- Use a slotted spoon to remove the punchkrapfen from the oil to prevent them from breaking apart.
- Dust the punchkrapfen with powdered sugar before serving for extra sweetness.
Storage Instructions:
Store the punchkrapfen in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
Reheat the punchkrapfen in a 350°F oven for 5-10 minutes until warm.
Presentation Ideas:
Arrange the punchkrapfen on a platter and dust with powdered sugar. Serve with a drizzle of maple syrup on top.
Garnishes:
Chopped pecans or walnuts can be sprinkled on top of the punchkrapfen for extra crunch.
Pairings:
Serve the punchkrapfen with a cup of hot coffee or tea.
Suggested Side Dishes:
Fresh fruit or a side salad would pair well with the punchkrapfen.
Troubleshooting Advice:
If the dough is too dry, add a tablespoon of milk at a time until it comes together. If the dough is too wet, add a tablespoon of flour at a time until it forms a smooth ball.
Food Safety Advice:
Make sure the oil is hot enough before frying to prevent the punchkrapfen from absorbing too much oil.
Food History:
Punchkrapfen are a traditional pastry from Austria and Germany. They are typically filled with jam or custard and fried until golden brown.
Flavor Profiles:
The punchkrapfen have a sweet and nutty flavor from the maple syrup and pecans.
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, Maple, Creamy, Maple-Flavored