Kreppel
Kreppel is a traditional Hungarian doughnut, one of the most popular sweets during the carnival season. It became truly popular during the Austro-Hungarian Monarchy and has been an indispensable part of Hungarian cuisine ever since. This light, sweet yeast dough is crispy on the outside and soft on the inside, traditionally enjoyed dusted with powdered sugar or filled with jam. If you make it at home, it is guaranteed to be a family favorite!
Ingredients for this recipe
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Preparation Steps
1
Warm the milk slightly and stir in a teaspoon of sugar. Crumble the yeast into the milk and let it stand for 5-10 minutes, until foamy.
2
Sift the flour into a large bowl. Add the sugar and salt, and mix well. Beat in the eggs, pour in the proofed yeast mixture, melted butter, and rum.
3
Knead the dough thoroughly until it becomes soft and elastic. If necessary, add a little flour to prevent it from being too sticky.
4
Cover the dough with a kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
5
On a floured surface, roll out the risen dough to about 1 cm thickness. Cut out circular shapes using a glass or cookie cutter.
6
Place the dough rounds on a floured baking sheet, cover them, and let them rise for another 20-30 minutes.
7
Heat the oil in a deep skillet over medium heat. Fry the doughnuts until golden brown on both sides (about 2-3 minutes per side).
8
Remove the fried doughnuts and place them on a paper towel-lined plate to drain excess oil. Dust with powdered sugar and serve.
