Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup creamy peanut butter
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
Special equipment needed:
- Deep-fry thermometer
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
2. In a separate bowl, whisk together the peanut butter, milk, egg, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and whisk until a smooth batter forms.
4. Heat about 2 inches of vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 375°F on a deep-fry thermometer.
5. Using a small cookie scoop or spoon, drop the batter into the hot oil, about 1 tablespoon at a time. Fry until golden brown, about 2-3 minutes per side.
6. Use a slotted spoon to transfer the kreple to a paper towel-lined plate to drain excess oil.
7. Repeat with the remaining batter, adjusting the heat as needed to maintain the oil temperature.
8. Serve the peanut butter kreple warm with your favorite toppings.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Oil temperature: 375°F
Serving size:
Makes about 20-24 kreple
Nutritional information:
Per serving (1 kreple):
Calories: 105
Fat: 6g
Saturated Fat: 1g
Cholesterol: 13mg
Sodium: 153mg
Carbohydrates: 9g
Fiber: 1g
Sugar: 2g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Almond butter or cashew butter can be used instead of peanut butter.
- Soy milk or almond milk can be used instead of milk.
Variations:
- Add chocolate chips or chopped peanuts to the batter for extra texture.
- Top the kreple with sliced bananas, honey, or whipped cream for a decadent dessert.
- Make savory kreple by omitting the sugar and vanilla extract and adding herbs, cheese, or cooked bacon to the batter.
Tips and tricks:
- Use a small cookie scoop or spoon to portion the batter evenly.
- Don't overcrowd the pot when frying to ensure even cooking.
- Serve the kreple immediately for the best texture.
Storage instructions:
- Leftover kreple can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the kreple, place them in a single layer on a baking sheet and bake in a 350°F oven for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the kreple on a platter with a variety of toppings for guests to choose from.
- Stack the kreple on a cake stand for a fun and festive presentation.
Garnishes:
- Powdered sugar
- Chocolate sauce
- Caramel sauce
- Whipped cream
- Chopped peanuts
- Sliced bananas
Pairings:
- Hot coffee or tea
- Cold milk or chocolate milk
- Fresh fruit salad
Suggested side dishes:
- Scrambled eggs
- Bacon or sausage
- Hash browns or home fries
Troubleshooting advice:
- If the kreple are too thick or doughy, add a little more milk to the batter to thin it out.
- If the kreple are too thin or flat, add a little more flour to the batter to thicken it up.
Food safety advice:
- Use caution when working with hot oil to avoid burns.
- Make sure the oil is heated to the correct temperature to ensure safe and even cooking.
Food history:
- Kreple, also known as Polish donuts or paczki, are a traditional Polish pastry typically eaten on Fat Tuesday, the day before Lent begins.
Flavor profiles:
- Sweet, nutty, and rich from the peanut butter.
Serving suggestions:
- Serve the kreple warm with your favorite toppings for a delicious and indulgent treat.
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