Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 tsp active dry yeast
- 1/4 cup warm milk
- 1 egg
- 2 tbsp unsalted butter, melted
- 1/2 cup chopped fresh strawberries
- 1/4 cup chocolate chips
- Vegetable oil, for frying
Special equipment needed:
- Deep-fry thermometer
- Pastry bag with a round tip
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, sugar, salt, and yeast.
2. In a separate bowl, whisk together the warm milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and mix until a smooth dough forms.
4. Fold in the chopped strawberries and chocolate chips.
5. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour.
6. Heat vegetable oil in a deep pot over medium-high heat until it reaches 350°F.
7. Scoop the dough into a pastry bag fitted with a round tip.
8. Pipe the dough into the hot oil, making small balls about 1 inch in diameter.
9. Fry the Punchkrapfen until they are golden brown on all sides, about 3-4 minutes.
10. Remove the Punchkrapfen from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
11. Serve warm.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 3-4 minutes per batch
Temperature:
Oil temperature: 350°F
Serving size:
Makes about 12 Punchkrapfen
Nutritional information:
Calories per serving: 150
Total fat: 7g
Saturated fat: 2g
Cholesterol: 25mg
Sodium: 70mg
Total carbohydrates: 20g
Dietary fiber: 1g
Sugars: 8g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Any other fruit or chocolate can be used instead of strawberries and chocolate chips.
Variations:
- Add a teaspoon of vanilla extract to the dough for extra flavor.
- Dip the Punchkrapfen in melted chocolate for a decadent treat.
Tips and tricks:
- Make sure the oil is at the right temperature before frying to ensure even cooking.
- Pipe the dough directly into the oil to avoid any splatters.
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 5-7 minutes, or until warmed through.
Presentation ideas:
Serve the Punchkrapfen on a platter with a dusting of powdered sugar.
Garnishes:
Garnish with fresh strawberries and chocolate shavings.
Pairings:
Serve with a cold glass of milk or a hot cup of coffee.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more milk.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the oil is not too hot to avoid burning the Punchkrapfen.
Food history:
Punchkrapfen is a traditional Austrian pastry that is typically filled with jam or custard.
Flavor profiles:
The combination of sweet strawberries and rich chocolate make these Punchkrapfen a delicious treat.
Serving suggestions:
Serve these Punchkrapfen as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
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Region: Austrian
Taste: Sweet, Fruity, Chocolatey, Rich