John Myers
Lard Cake, Also Known As Schneidkrebbel, Krebbel, Krapfen or Small Donuts
The perfect lard cake, also known as schneidkrebbel, krebbel, krapfen or small donuts recipe with a picture and simple step-by-step instructions.
- 1000 g Flour
- 42 g Yeast
- 500 ml Milk
- 200 g Sugar
- 200 g Butter
- 4 Eggs
- 2 tsp Lemon zest
- 1 pinch Salt
- Beat the butter, eggs and sugar until frothy and transfer to a large bowl.
- Add the flour, lemon zest and a pinch of salt. Distribute the whole thing a little so that a hollow is created. The yeast is crumbled in it.
- Now pour the milk over it. This should not be cold, it would be an advantage if it is around 30 ° C. Knead the whole mixture well.
- If the dough is still a bit sticky, knead in a little more flour. When you have finished the dough, cover it with a clean drying cloth and let it rise for a good 20 minutes.
- It is best to dust a countertop or table with flour. Then roll out the dough about 5 – 6 mm thick. With a glass or a cup, which has a diameter of about 5 to 6 cm, cut out the dough and let it rise for another 20 minutes. The leftover dough can be kneaded together and rolled out again until there is no more dough left.
- The dough pieces that have been cut out are deep-fried after rising in a deep fryer or in a saucepan with oil at about 180 ° C. when one side is golden brown, turn it over and deep-fry the other side until you have reached the same color.
- After deep-frying, let the donuts drip off on kitchen paper
- Put sugar on a plate and roll the crabs in it. You can also use powdered sugar for this.
- Now I can only wish you a lot of fun making it and say, enjoy the lard cake
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