I posted about this holiday tradition on my blog
Kreppel are a German yeast doughnut made on
Fastnacht also called Fat Tuesday.
We know it as Mardi Gras.
It's always celebrated on the Tuesday
before Ash Wednesday, the beginning of Lent.
My plateful of warm Kreppel.
My Aunt and Uncle in Germany sent me pictures
of their Kreppel making day.
They make perfect Kreppel. Years of making them.
Some are filled with jam. All are rolled in sugar.
Ready for family and friends to stop by for coffee.
Now it's my turn to make them.....here goes!
I just made half the recipe.
4-1/2 C flour
1 pkg yeast
1 stick butter
2 T sugar
1/2 t salt
1/4 t vanilla
3/4 C milk
In mixer, combine the flour, sugar and yeast.
In a saucepan or microwave, melt the butter.
Whisk in the milk, salt, vanilla, and eggs.
Let cool to lukewarm, then add to the mixer.
Mix on low speed until the flour is combined.
Turn the speed up to medium-high and
beat well for about 5 minutes until smooth.
Cover with a towel and let rise in a warm area
for 30 minutes or until doubled.
Remove the dough to a floured surface
and knead briefly.
Roll out to about 3/4" thickness.
Cut into circles using a juice glass dipped in flour.
Place the cut Kreppel on a parchment paper lined
or oiled cookie sheet to keep from sticking.
Cover again with a towel.
Let rise for another 30 minutes.
Ready to cook.
Heat 2" of vegetable oil in a medium saucepan. I use 1/2 Crisco and 1/2 oil.
Test the temperature of the oil with a small scrap of dough. It should sizzle.
Gently add the Kreppel to the hot oil without
them touching each other.
Fry both sides about 1 minute until golden.
Remove with a slotted spoon and place on
paper towel-lined plate to drain.
Roll in a plate of sugar to coat.
Best eaten while still warm.
A great coffee break or breakfast treat.
Just don't wait for Fastnacht to make them again!
Links: Foodie Friday,
Between Naps On The Porch