International Krapfen Party and a Recipe for American Donut Holes
Yesterday, I had the pleasure of stuffing my face with Krapfen while meeting new International folks at the Villach in English International Krapfen Party. Villach in English is an awesome community in Villach for native English speakers and lovers of the English language to come together. The International Krapfen Party was hosted by La Mattina Kaffeerösterei in Villach and provided the perfect environment to meet new faces and try new treats.
Everyone was invited to bring their country’s version of the Austrian Krapfen in exchange for a coffee and a chance to try another country’s version of Krapfen. Since the American donut is a cultural icon in its own right thanks to American Ambassador Homer Simpson, I decided to make donut holes to honor its lesser known relative. I had never made donut holes before and found and an easy to follow recipe from Justataste.com that I converted for my European kitchen (recipe below).
I had a great time at the International Krapfen Party and enjoyed trying different fried treats while meeting new people in the Villach community. It was an excellent way to spend my Saturday morning while getting excited for the upcoming Villacher Fasching next weekend. Lei lei!
American Donut Holes converted for European Measurements
Makes about 24 Donut Holes
Adapted from “Easy Homemade Glazed Donut Holes” from Justataste.com
For the glaze:
- 193 grams (1.5 cups) Staubzucker (Powdered Sugar)
- 45 ml (3.5 tbsp) Milch
- 10 ml (2 tsp) Vanilla Extract
For the donut hole batter:
- 1183 ml (5 cups) Vegetable Oil for frying
- 237 ml (1 cup) Milk
- 1 Egg
- 256 grams (2 cups) Flour
- 25 grams (2 tbsp) Sugar
- 22.5 grams (4.5 tsp) Baking Powder
- 2.5 grams (.5 tsp) Salt
- 57 grams (1/4 cup) Butter, melted
- Thermometer, ice cream scoop or two spoons for scooping the batter
Make the glaze: Sift the confectioners’ sugar into a medium bowl and slowly combine with the milk and vanilla extract. The consistency should be similar to glue, slightly sticky and a little runny. To make a thinner glaze, add a small amount of milk. Set the glaze aside while you prepare the donut holes.
Make the donut holes: Heat vegetable oil in a heavy pot for frying, ensure that there is at least 5 cm of oil in the pot and 5 cm from the top of the oil to the top of the pot. Heat the oil until it reaches 177 degrees Celsius. Line a baking sheet with paper towels.
In a small bowl, whisk together the milk and the egg.
In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.
Once the oil has reached 177 degrees Celsius, use a small ice cream scoop or two spoons to shape the dough into balls and drop the dough into the hot oil. The dough balls should be about 1 tablespoon worth of dough, be careful to not overcrowd the pan. Fry the donut holes and flip them in the oil after about 2 minutes or until golden brown. Remove the finished donut holes from the fry oil with a slotted spoon and place to dry on the baking sheet lined with paper towels.
Allow the doughnut holes to cool slightly. Place a cooling rack on top of a baking sheet, then one by one, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off. If you do not have a cooling rack, be sure to shake off as much excess glaze as you can before placing them on a baking sheet lined with baking paper to cool.
To decorate: glazed donut holes are excellent on their own, but I enjoyed the decorated donut holes the most when I was a child. Once the donut holes have cooled slightly, toss the glazed donuts into a bowl full of sprinkles to coat. I also enjoy having unglazed donut holes tossed with a mixture of cinnamon sugar (32 grams sugar with 13 grams/1 tbsp cinnamon).
I hope you enjoy this sweet treat! Does your country have its own version of Austrian Krapfen? Leave links to any recommended recipes in the comments section below.