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Frankfurter Kreppel

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Of course, Frankfurt can't claim to have invented the kreppel, also known elsewhere as "Berliner". But no matter who invented this little delicacy, it certainly tastes delicious. For the preparation of approx. 17 - 20 small Frankfurter Kreppel you need:

Ingredients

- 175 g milk

- 30 g yeast (or. 1/2 packet dry yeast)

- 500 g flour

.- 1 egg

- 3 egg yolks

- 50 g sugar

- 5 g salt

- clarified butter or coconut oil for frying

- Powdered sugar

- Jam for the filling (e. g.B. Apricot jam, taste variations are possible here)

Preparation:

First you need to mix a yeast dough: give the flour in a bowl. Now mix the yeast with first 2 tablespoons of sugar, salt and half of the milk, which you should warm slightly before. Now press a hollow in the middle of the flour and pour the mixed yeast into it. Sprinkle it with a little more flour and let it rise in a warm place for about 20 minutes. Now add the rest of the sugar and the milk, mix in the butter and knead until you get a smooth dough. Let it rise again for about 30-40 minutes.

Divide the dough into two or three pieces. You now need to form these into rolls, each of which you cut into about 10 equal pieces, which you in turn twist into balls. Now leave these covered until they have risen to about twice their size.

Now melt plenty of clarified butter or coconut oil in a pan and fry the crepes in it at about 140 degrees on both sides. Then drain on kitchen paper and fill the chosen jam into the Kreppel with a piping bag. Then let them cool down and sprinkle with icing sugar - done!

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