Berliner (Silvester) Krapfen


500 g Mehl

200 ml Milch

1 Würfel Hefe oder 1 Pck. Trockenhefe

50 g Zucker

5 Eigelb

60 g Butter, weiche

1 Prise(n) Salz

1 TL Zitrone(n) – Schale, abgeriebene

1 Liter Öl oder 1 kg Frittierfett

n. B. Konfitüre zum Füllen


1. Mehl in eine Schüssel geben und in die Mitte eine Vertiefung drücken. Milch lauwarm erwärmen. Hefe hineingeben und darin mit 1 TL Zucker auflösen. Hefemilch in die Mulde gießen und zugedeckt an einem warmen Ort ca. 10 Minuten gehen lassen.

2. Den Rest Zucker, Eigelb, Butter, Salz und Zitronenschale zum Vorteig geben und verkneten. Zugedeckt an einem warmen Ort so lange gehen lassen, bis sich das Teigvolumen verdoppelt hat (ca. 30 Minuten).

3. Teig kräftig durchkneten, halbieren und in 2 Rollen formen. Dann in 6 gleich große Stücke teilen, zu Kugeln formen und zugedeckt nochmals 30 Min. gehen lassen.

4. Öl oder Fett auf 180°C erhitzen. Die Teigkugeln darin portionsweise frittieren, dabei wenden. Herausnehmen, abtropfen und abkühlen lassen (am besten auf Küchentüchern).

5. Die Konfitüre in einen Spritzbeutel mit kleiner Lochtülle füllen, seitlich in die Berliner/Krapfen stecken und diese mit Konfitüre füllen. Die Berliner mit Puderzucker bestäuben oder – wenn sie noch leicht warm sind – in normalem Zucker wenden.

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