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German Krapfen Recipe for New Year

You can make Rheinische Krapfen traditional way... with raisins, both regular and golden. Or you can toss in Dried Cranberries (which I very much prefer to raisins). Some traditional recipes will call for those dried orange bits that go into fruitcake. Or... You can make them without any fruit (my kids love them plain).... and roll them in cinnamon sugar.
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Total Time 2 hours
Servings 18 - 20 Krapfen

Ingredients
  

  • 4 tsp 25 gram dry Yeast
  • 2 Tbl Sugar
  • 1/2 cup 125 ml slightly warm Milk
  • 3 cups 375 gram Flour
  • 3 Eggs
  • 1/2 to 3/4 cup Raisins
  • Dried Currents or Dried Cranberries
  • 1 - 2 TBL grated Lemon Zest
  • 5 cups 1 liter Oil for Frying
  • 1 to 2 cups Granulated Sugar

Instructions
 

  • Combine the Milk, Yeast and Sugar in a small Bowl or Measuring Cup. Stir and let sit for 10 minutes.
  • Put the Flour in the Bowl of a Mixing Bowl... make a well in the flour.... pour in the risen yeast mixture.
  • Add the Eggs, then beat the eggs, flour and yeast mixture together until combined.
  • Put the dough on a lightly floured counter... then knead for 5 minutes until the dough is smooth. Knead by pushing the dough with the heel of your hand.. then fold the dough over on to itself... and push again. You can also knead the dough in a stand mixer with a dough hook.
  • Put a spoonful of oil into a bowl, drop the dough in, roll it over to cover in oil, and cover with a piece of plastic wrap. Set in a warm space to rise.
  • Ok... dough doubled? Let's keep going...
  • Pour the dough out onto the counter. Sprinkle the Lemon zest over the dough, along with half of the fruit. Fold dough over, pat down, then cover the folded dough with the rest of the fruit. Knead together 2 or 3 times to mix.
  • Let rest for a few minutes. It will puff back up a bit.
  • If you have a fryer, pour in the oil, and set the temperature to 325°F. If you don't have a fryer, get a medium pan, pour in the oil, and clip a thermometer onto the side. Bring it to 325°F.
  • Set up a Sugar Station- Place some Paper towels near the pan or fryer. and set a bowl of Granulated sugar next to that, and a clean plate next to that.
  • ok, You have the hot oil, the sugar, and the dough puffing back up. Time to start frying.
  • Traditionally, people would cut off a bit of dough with a spoon. You want bits about the size of a ping pong ball. Maybe 1 1/2 to 2 inch (4-5 cm) in diameter more or less. Don't form the dough into a ball! Just leave it the shape it comes.
  • Drop the pieces into the hot oil, no more than 5 at a time. You don't want to crowd them. Let fry for 4 minutes. Roll over with a slotted spoon half way through.
  • When nicely browned, pull the fried pieces out and let dry a bit on some paper towels. Then move them to the sugar bowl.
  • Coat Completely!!!
  • Move to a Serving Plate.
  • These are best warm. So either eat them straightaway, or keep them warm in a low oven.