Krepple

Krepple

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Krepple

2 lb flour
1 pkg yeast
1/2 cup water
2 cup milk
grated rind of 1/2 lemon
3 Tbls sugar
some salt
1/2 cup margarine
2-3 egg yolks

In a bowl place 1 lb flour make a well and add 1/2 cup warm water and yeast. Stir some to mix the yeast and water. Put in warm place to let it start (at least 5 to 10 min) (like proofing, it should bubble some). Then add 2 cups warm milk, 3 tablespoons sugar and lemon zest. Then 1/2 cup margarine, melted and still warm. mix in well. Then the 2-3 egg yolks mix in well. Add the rest of the flour to your soft dough till the dough no longer sticks to you hand. Cover and let rise 20 to 30 min.

Roll out 1/2 cm thick, cut out (I would use a biscuit cutter), Place them on a flour dusted cookie sheet and let rise.

Fry in hot oil.

Can make a hole on the side to squeeze in some jam in, making it like a jelly donut.
Dust with powdered sugar or roll in regular sugar.

Some of the direct translation doesn't sound right so I made it in a little more understanding way.

These were made during fasching by my Oma, my mom made them whenever we wanted.

In a bowl place 1 lb flour make a well and add 1/2 cup warm water and yeast. Stir some to mix the yeast and water. Put in warm place to let it start (at least 5 to 10 min) (like proofing, it should bubble some). Then add 2 cups warm milk, 3 tablespoons sugar and lemon zest. Then 1/2 cup margarine, melted and still warm. mix in well. Then the 2-3 egg yolks mix in well. Add the rest of the flour to your soft dough till the dough no longer sticks to you hand. Cover and let rise 20 to 30 min.

Roll out 1/2 cm thick, cut out (I would use a biscuit cutter), Place them on a flour dusted cookie sheet and let rise.

Fry in hot oil.

Can make a hole on the side to squeeze in some jam in, making it like a jelly donut.
Dust with powdered sugar or roll in regular sugar.

Some of the direct translation doesn't sound right so I made it in a little more understanding way.

These were made during fasching by my Oma, my mom made them whenever we wanted.

From this original recipe by Veronika Plisek

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