Krapfen. Fasnachtsküchle. Berliner. Doughnuts (Donuts). These are all traditional Pre-Fasching (Carnival, Mardi Gras…) sweets common in Southern Germany. OK, maybe most of Germany, but I am from the South, so that is what I can speak to. There are crazy sorts in Germany, and each bakery seems to make a whole bunch of types in the weeks between New Year’s and Fat Tuesday. I just made one base recipe for these and then finished them in overly decadent ways. Eat them while you can: Lent starts tomorrow!* (I’m not religious and I don’t do the whole ‘giving up stuff for Lent thing, but you get the idea.)
Ingredients (the dough is the same for all three)
2 1/2 teaspoons active dry yeast (1 package)
2/3 cup milk, at room temperature
3 1/2 cups flour
1/3 cups sugar, divided
2 teaspoons salt
3 eggs
7 tablespoons unsalted butter, at room temperature, cut into small cubes
Canola oil, for frying
For the Irish Cream Filled
3/4 cup granulated sugar
2 tablespoons Irish cream (Bailey’s)
1 teaspoon Irish Cream extract (optional)
1 cup heavy cream
1 teaspoon sugar
For the Double Coconut
1 cup shredded sweetened coconut, toasted
2 cups confectioners sugar
1 teaspoon coconut extract
3-4 tablespoons milk
For the Maple Syrup Soaked
1 cup maple syrup
1/4 cup maple sugar
Directions
Place milk and yeast in the bowl of your stand mixer and allow to sit for 1 minute. Add the dough hook and mix in the flour, 1/3 cup of the sugar, salt, and eggs. Mix on low speed until dough starts to come together, about 5 minutes. Add the butter, a few pieces at a time, and mix until he dough becomes smooth and starts forms a ball, about 5 minutes longer. Turn the dough out and form into a ball. Place in a well-oiled bowl and cover with plastic wrap. Refrigerate overnight.
Line a baking sheet with parchment paper and flour lightly; Set aside.
Turn out the dough onto a floured work surface and roll out to 1/2 inch thick. Using a 3 inch round dough cutter, cut out 4-5 rounds and place on the floured baking sheet about half the dough. These will be for the Irish Cream. Using a doughnut cutter, cut out the remaining 4-5 doughnuts and holes for the Coconut and Maple-soaked. Also place these on the baking sheet. Cover tightly with greased plastic wrap and set side. Let sit in a warm dry spot for 2 to 3 hours, until doubled in size.
Heat oil in a pan with high sides or fryer to 350F. Line a cooling rack with paper towels. For the Irish Cream, place 3/4 cup sugar in a large work bowl.
Working in batches, when the oil is hot, fry doughnuts, for 2 to 3 minutes a side, 2 or 3 at a time. Carefully flip, and continue to fry 2 to 3 minutes longer, until golden. Using a slotted spoon or wire basket, let oil drip from doughnuts, then transfer doughnuts carefully the paper towel lined cooling rack. Let cool on paper towel lined rack. Repeat until all doughnuts and donut holes are fried.
To finish: For the Irish cream ones, toss in the sugar while they are still a little warm. Let cool completely. Meanwhile, make the Irish cream filling. Whisk the Irish cream, Irish cream extract, heavy cream, and sugar over high speed
with whisk attachment in a clean mixing bowl until peaks form. Spoon into a piping bag fitted with a small star tip. When doughnuts are cool, pop the piping bag filled with cream into the center of a doughnut, squeeze to fill until a bit pops out, making sure there is a good amount of filling in each doughnut. Repeat until all doughnuts are filled.
For the Coconut: In a medium work bowl, whisk together the confectioners sugar with the milk and coconut extract until a thick but still liquidy drizzle forms. Dip each doughnut in the glaze, left a little bit drip off and then sprinkle with the toasted coconut. Repeat until all doughnuts are coconuted.
For the Maple-soaked: In a deep but narrow work bowl, place the maple syrup. In a shallow bowl, place the maple sugar. Fully submerge each doughnut hole in the syrup for 10-15 seconds, before rolling in the maple sugar. Repeat with all the doughnut holes.
