Can you suggest what type of dough to make for my grandma's recipe?!
Hi -
My grandma who is no longer living used to make these amazing bread dough donuts that she called "krepia" (tho not sure how to spell that). Actually I've never been able to find the name from extensive googling.
She made bread dough - not a donut kind - though can't remember if white or wheat - and fried the dough in a pan with oil after cutting into donut shapes. Then she'd drain them if needed then put them in a paper bag with powdered sugar and shake. Then we'd eat them hot.
Some googling has suggested this is a hungarian thing or a slovak or czech thing originating from germany but I don't know. My grandma was slovak (her mom was austro-hungarian as they called it back then).
I also want to make my grandma's kolache but don't know what kind of dough she used there either. I just know it was bread dough too. She'd turn it into a sort of rectangular pizza shape then spread on a mixture of cottage cheese, egg, sugar and golden raisins (might be forgetting a thing or two) then bake it.
I want to make both of these soon but not knowing enough about bread, was hoping someone here might be able to recommend a basic appropriate type of dough that would be most suitable or typical for these types of foods (white, wheat, whole wheat?).
Thanks!
perhaps? Bauernkrapfen
http://www.youtube.com/watch?v=kulkqm3s5t0
It's a jelly donut dough made with milk and eggs, lightly sweetened.
Thank you Mini Oven! That was a fantastic video! I want one NOW. Ugh! My grandma's were very plain dough - not at all sweet, and then you pop them in a paper bag with powdered sugar and shake while hot. I want to find a basic bread dough that would be appropriate (I'm assuming white or else wheat but maybe not whole wheat - I just don't know). Having said that, I'd love to try these too! Yum yum yum. :)
you can reduce sugar or eliminate it as you choose. She most likely made them smaller (for grand kiddies) and holes might make covering in pwd sugar easier in a paper bag. Use white flour. AP is just fine. You can also sub some of the flour and make your own tradition to pass on. My husband's grandmother would skip the pwd sugar and serve with warm sauerkraut in the centers. (Guess they were a sturdy bunch of kids.)
Since St Martin's Day (Nov 11th) these delights are formost in our minds. Also called Faschingskrapfen or Berliners (JFK) when filled as jelly donuts. Traditionally baked and served until Ash Wednesday.
http://www.chefkoch.de/rezepte/301281110068795/Topfentascherl.html
That would be croissant dough.
You're killing me here - drooling!
Here is a link for bauernkrapfen as a written recipe. It has rum in it-not sure if that is standard but juice can probably be substituted.
http://reestablishingthefoodconnection.blogspot.com/2012/10/bauernkrapfen-old-fashioned-austrian.html
If you want a really easy, shortcut to donuts, I used to open a tube of biscuits (3/$1 in the refrigerated section), pull and poke so they had a hole in the middle and were about 4-5 in diameter (they shrunk and filled in as they cooked), and then fry them in about 2 inches of oil. Flip over when one side browned,drain and then top with sugar, powdered sugar or frosting. Best eaten warm. They did not taste good when day-old. Not too sweet and quite delicious. Tube biscuits are cheap. Any biscuit or bread dough will yield the same results.
Have fun!
EDIT:
http://www.hungrybrowser.com/phaedrus/m110702.htm#2
I hit the jackpot! "Austrian donut" was my keyword search and MiniOvens "Bauernkrapfen" was key.
Thank you Clazar123! Again that's a different recipe but looks soooo dang good I might want to try it anyway! I love the photos in the first link along with description, and I can see why you included the second link as well. I think I didn't explain it well - it's a basic bread dough not meant for donuts but then you fry the donuts along with the holes in a pan of oil then shake hot in a paper bag of powdered sugar. If anything you might possibly want to add a smidgeon more of salt to the dough to go with the sugar of the powder although that's my own made-up idea which could end up being a bad idea for all I know. It's just like a regular dough, soft from being fresh, with the yeasty flavor of bread dough and then suddenly hot and powdery sweet only on the outside. I'll never forget it and I can't seem to find it anywhere beyond this, which seems to come fairly close in how basic it is (and how it appears to be basic bread dough? Hopefully not too sweet on the dough's sugar?):
http://www.cooks.com/recipe/kd35w5l2/grandmas-donuts.html
I also want to make this which my grandma also used to make:
http://www.peanutbutterjamgems.com/2011/04/slovak-nut-rolls-and-poppy-seed-rolls.html
Here's a poppyseed version:
http://www.slovakcooking.com/2009/recipes/makovnik-orechovnik/
Hello,
I know it's been some time you asked the question.
In your last post seems like you have the recipes for both of your grandma's treat. The first, rolled one is usually made for Christmas and around that time you may find it in stores as well in Europe or in European stores in the states.
Regarding the donut, I have no idea what it could be, sorry about it but seems like you found one above.
Please not that amny recipes call for regular all purpose flour in European recipes, unless the baked good is cake (as it is cake flour needed) or phyllo dough which is needed for traditional strudel.
I know this thread is very old but I just came across it and though I would mention that the dough you describe sounds very much like a schmalznudeln dough. We just ate them in Munich, it's served without sugar and tastes almost savoury, there's probably a touch of sugar in the dough to soften it but not much at all, or you can dip it in sugar. I don't have a recipe but I'm sure google will provide :)
Happy frying!
Hayley
Here's another one similar but easy to shape with a wet spoon...
http://livingoncookies.com/austrian-fried-dough-with-cinnamon-sugar-gebackene-mause/