Punshkrapfen

Category: Confectionery
Kitchen: austrian
Punshkrapfen

Ingredients

for biscuit
eggs 170 g
wheat flour 100 g
sugar 100 g
flavoring (vanilla)
lemon zest 2 tbsp. l
punch (rum) 2 tbsp. l
for the layer
biscuit trimming (stale biscuit) 300 g
apricot jam 200 g
punch (rum) 100 ml
chocolate 100 g
for glaze
powdered sugar 150 g
punch (rum) 25 ml
hot water 10 g
raspberry juice 0.5 tsp

Cooking method

  • Punshkrapfen Punshkrapfen First, we bake a biscuit. I took the proportions for the biscuit 1.7: 1: 1 (eggs: sugar: flour).
  • Place eggs in the mixer bowl (I did not separate the whites from the yolks), add sugar and beat the mass well. The mass should turn white, become very fluffy when it flows from the corolla, leave a clear mark on the surface that does not spread. Add sifted flour in 2-3 steps and gently mix the dough from bottom to top. Pour the mass in an even thin layer into a mold and bake in an oven preheated to 170 C (without convection) until tender. Do not open the oven for the first 20-25 minutes. When the sponge cake is ready, remove it from the oven and transfer it to a wire rack to cool completely. Then wrap in plastic wrap and leave for 6-8 hours. During this time, the biscuit will acquire the desired shape and structure.
    PunshkrapfenTrim the edges at the cakes, cut the cake to get perfectly straight sides of the desired size.
    Punshkrapfen Punshkrapfen Let's prepare a layer. To do this, take the cut pieces of a new biscuit or crush the old biscuit to get a biscuit crumb. Mix the crumb with warm apricot jam, add punch (rum) and chocolate. Mix everything thoroughly. The mass should not turn out to be steep, it should be soft, and it can be easily spread on a biscuit.
    Punshkrapfen PunshkrapfenSponge cakes with warm apricot jam. Put the filling on top, cover with the second crust and press lightly. Grease with jam. Send to refrigerator for 30 minutes.
    Punshkrapfen PunshkrapfenTake the blank out of the refrigerator, cut into cakes 4 cm long and 4 cm wide.
    PunshkrapfenMix all the glaze ingredients and coat each cake with it.
  • Punshkrapfen
  • Punshkrapfen

The dish is designed for

12 pcs

Cooking program:

oven

Note

Punschkrapfen (in German), Punschkrapferl (in Austr.) - a miniature cake, in translation - donut with rum (German Punsch - punch, Krapfen - donut). The ideal Punschkrapfen is a neat cube with exactly 4 centimeters of edges and weighs only 130 grams. It is prepared from two biscuit cakes, between which a layer of a mixture of rum (punch), apricot jam, chocolate and stale biscuits (or scraps of biscuits) is placed. Glaze with pale pink glaze, which also contains rum (punch). Today there are, of course, non-alcoholic options as well.
In the Viennese dialect, Punschkrapfen is a sarcastic nickname for social democrats with "brown insides", that is, with National Socialist ideas. Austrian writer Thomas Bernhard once ironically remarked: "The Austrian mentality is like Punschkrapfen: red outside, brown inside and always a little drunk" (Die Mentalität der Österreicher ist wie ein Punschkrapfen: Außen rot, innen braun und imr ein bisschen).

Sources

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Premier
The beauty is almost jewelry!
Silyavka
Galinathan to replace alcohol?
Gala
Quote: Premier

practically
there are errors, but I'm not a pastry chef

Quote: Silyavka

how to replace alcohol?
I think juice
Tatyana1103
Galina, cakes like candy beauty
Gala
Tatyana, Thank you!
Girls, all with Coming!
celfh
Fantastically beautiful !!! And, I think, no less tasty!
Gala
Tatyana, Thank you! Sweet, rum and tasty
mamusi
Gala, My God, wow! ..
And I have no more words !!!

Galina, and photo!!! This is something magical!
Happy birthday and thank you for your recipes!
gawala
Quote: Gala
Sweet, rum and tasty
My husband looked at the photo and said that everything was done professionally. By the way, he is a lover of Punshkrapfens.
Jouravl
Gala, fantasy! again very nice and tasty!
Please tell me, how are you, with such sweets and delicacies, so slim and beautiful ???
Admit it, you cook for your husband, don't eat it yourself ??? It's impossible to resist the cake
Matilda_81
Galina, i'm awful !!! What cakes mmmmmmmm !!!
Trishka
The name is difficult to pronounce, especially not on a sober head: -!
But, what a beauty, straight jewelry work!
Thank you, Galinochka for the recipe, I'll take it.




And here's another question right away, which juice is better to replace the rum, and how much jam (out of 200 grams indicated) goes into the filling, and how much for the coating?
VitaVM
Galina, thanks for the recipe. I will take it to bookmarks, it looks very appetizing
Gala
Girls, thanks for your kind words and attention to the recipe!
I'm not used to writing from the phone, it's very inconvenient, I am typing the text for the third time (

Ksyusha, replace it with orange juice. It doesn't matter anymore if it's not alcohol. As for the amount of jam, I also proceeded from this recipe, missed the top, add the rest to the biscuit crumbs. More may be required, the mass should not be very steep.




Galina, thanks! I am very flattered that my husband appreciated my work so much.
Trishka
Galinochka, thanks, the mustache understood.
Happy New Years 🎄🎄🎄
Wiki
Burned so to speak for reasons. Rum-free - as to put at home. Without icing, because I got tired with cakes and gingerbread, just sprinkled it with powdered sugar on top.
Very tasty biscuit, and there is nothing to say about the layer. I will do it more than once. Not difficult, the products are affordable. The taste is excellent and very delicate due to the apricot jam. And in appearance, even without glaze, these are very pretty pies
Thanks for the recipe
Gala
Wiki, thanks for the tip. I also found the biscuit very tasty. And I liked the filling very much.
Maybe someday you can do it with frosting and rum.
Wiki
I don't know about rum, but I will definitely do it with icing
lungwort
The beauty!

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