John Myers
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Filled Rose Monday Krappel
The perfect filled rose monday krappel recipe with a picture and simple step-by-step instructions.
pudding
- 1 packet Bourbon vanilla pudding
- 400 ml Milk
- 1 tbsp Sugar
- 1 piece Eggnog amount to taste
Crawling
- 375 g Wheat flour type 650
- 125 g Spelled flour type 630
- 150 ml Milk lukewarm
- 50 g Sugar
- 35 g Yeast fresh
- 2 tbsp Sunflower oil
- 50 g Melted butter
- 1 something Sugar or powdered sugar to roll the crepes
- 1,5 liter Rapeseed oil to fry
- These are my first yeast dough crepes. This attempt worked well. Just look at the pictures. The creamy egg liqueur pudding filling is mixed together to my liking. On the second picture you can see the loose crumb. Unfortunately I couldn’t wait and cut them warm. So the filling is a bit smeared.
- Pudding: Boil the vanilla pudding with the milk and sugar and let it cool. Stir eggnog to taste into the cold pudding until the mixture is nice and creamy.
- Krappel: stir the sugar into the lukewarm milk, add the yeast and dissolve in it.
- Then knead with all the other ingredients to form a smooth dough.
- Let the dough rest for 3 hours at room temperature.
- Now shape the dough into a roll and cut off pieces of dough. As you can see on picture 8, the dough pieces are different in size (between 50-70 grams). I made the snout and shaped the dough pieces as well as I could with my big hands. Baking is a craft for me.
- Let the dough pieces rest for another 30 minutes.
- In the meantime let the oil get hot. Bake the dough pieces in it and leave to cool on kitchen paper.
- Put the pudding mixed with eggnog in a piping nozzle or syringe and inject some of it into the side of each crab (see picture). Then roll the crepes in sugar or powdered sugar.
- I ate 3 pieces of it right away. Are super delicious.
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