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German Luchow’s Fastnacht Krapfen (Berliners)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.1733
Energy (kCal)1669.7171
Carbohydrates (g)180.7458
Total fats (g)88.2861
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat milk to lukewarm. Soften yeast in 1/4 cup warm milk. Stir 2 1/2 cups flour smoothly into rest of warm milk. Mix yeast quickly into this batter. Cover lightly with folded towel and let stand 1 hour or longer. | 2. After sponge has risen well, mix in melted butter, sugar, lemon peel, egg yolks, and remaining flour. Stir well. | 3. Turn dough out on lightly floured board. Fold over, then roll lightly to 1/2 inch thickness. Cut with 3 inch round cookie cutter. Spread half of the rounds with 1 heaping teaspoon jelly or cooked apples. Cover these with remaining rounds. Crimp edges firmly together with fingers. Leave on floured board. Cover lightly with folded towel and let rise in warm room 1/2 hour, or until light and puffy. | 4. Fry a few Berliners at a time in deep hot fat (360 F) until golden brown. Remove from fat; drain on thick paper toweling. While hot, roll in sugar. Makes 1 1/2 to 2 dozen. | 5. Luchow’s German Cookboook. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 1 cup 148.84 11.6632 7.686 7.9788
    yeast cake 1 ounce compressed 25.2167 0.0 5.61 0.1417
    purpose flour 4 1/2 cups sifted 25.2167 0.0 5.61 0.1417
    butter 1/2 cup melted 684.0 31.428 21.372 57.6
    sugar 2/3 cup 537.32 134.3973 0.0 0.0
    sugar 1/2 cup 537.32 134.3973 0.0 0.0
    lemon 1/2 grated rind 0.6404 0.2058 0.0243 0.0066
    egg yolk 5 beaten 273.7 3.0515 13.481 22.559
    flour - - - -
    currant jelly cooked 25.2167 0.0 5.61 0.1417
    shortening - - - -
    sugar 537.32 134.3973 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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