Recipe FARMER’S DONUTS (Bauernkrapfen)

Traditional Bauernkrapfen are among the culinary specialties of the Salzburg region. The recipes are passed down from generation to generation. Our dear Eva is a farmer with heart and soul. On Farm Day, she not only bakes the popular farmhouse bread with the children, but also spoils our Moar Gut guests with her delicious Bauernkrapfen.

During live cooking, she happily lets guests look over her shoulder, shares some tricks, and serves her tasty pastries.

To make sure you can also enjoy authentic Bauernkrapfen at home, we asked Eva for her recipe and are delighted to share it with you today.

FARMER’S DONUTS (Bauernkrapfen)
Traditional recipe by Eva

Ingredients:

• 1 kg flour
• 3 eggs
• 1 ½ packets dry yeast
• 1 level tbsp sugar
• ½ tsp salt
• A small dash of rum
• 375 ml warm milk
• 1 tbsp oil

Instructions:

• Mix all ingredients together and knead until the dough forms bubbles.
• Cover and let rise in a warm place until the dough has roughly doubled in size.
• Form small balls of dough (about 5 cm in diameter) and let them rise again, covered, for 15–20 minutes.
• For the typical hollow, press the center of each ball gently and stretch out carefully.
  Tip: If the dough is too sticky, don’t be shy with the flour.
• Heat fat (clarified butter or oil) in a large pot and deep-fry the donuts until golden brown.

Sweet or Savory – the Choice is Yours
Serve the Bauernkrapfen either savory, with sauerkraut in the hollow, or sweet, with jam and a dusting of powdered sugar.

We wish you lots of success – and most of all, ENJOY!