The chef recommends
Our chef Franz Schönegger indulges you with various culinary highlights from his gourmet cuisine: traditional Gastein valley delicacies as well as international specialties. With his team he continuously creates new and delicious meals.
Our head chef Franz Schönegger is revealing his recipe for one of our delicious treats for you to cook at home.
Quantities for 15 pastries
500 g flour
20 g yeast
1 level teaspoon sugar
1 level teaspoon salt
3 medium egg yolks
25 g butter
320 ml milk
1 tablespoon rum
1 deep and wide pan
Concentrated butter and lard, mixed one to two parts
Put the flour and salt in a bowl and mix. Then make a yeasty dough. Also stir the yeast until smooth with sugar, a little milk and flour. Cover it, and then leave in a warm place for around an hour. In the meantime, heat the butter until it melts, add the milk and bring to a lukewarm temperature (not hot, as the yeast will not work later). Mix with the egg yolk and rum. Now give the yeasty dough and the lukewarm milk and butter mix a good mix, and beat it into a rather soft dough, until it bubbles, shines and comes loose from the bowl.
After that, sprinkle flour onto the dough, cover it with a cloth and leave it in warm place for around 30 minutes. Cut tablespoon-size pieces from the dough, lay them onto a floured cloth and roll them into balls, leaving them covered again for around 15 minutes until they feel soft.
Mix the concentrated butter and lard together in a one to two ratio, and heat in a deep, wide pan at around 170° C. Softly flatten the balls (Krapfen) in the middle, placing the top side in hot fat at first. The cooking fat is at the right temperature when there is a whitish bubbly foam between the dough balls. If the fat is too hot, there are no nice borders. Do not place the Krapfen too closely together in the fat, to ensure they have enough space to rise.
Bake for a short period of time, then douse with hot cooking fat from a ladle so that they rise well. Bake until golden brown, turn them, and bake again until ready. Allow the Krapfen to drain on a grate or kitchen paper, sprinkle with icing sugar and place cranberries in the indentation.
Tip: Bauernkrapfen also taste delicious in their savoury variety – without any sweet items and with sauerkraut!
We hope it goes well for you!
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Our experienced service team will gladly inform you about the meals in the restaurants at the Hotel EUROPÄISCHER HOF. Every year our staff takes part in various service and cuisine prize competitions. Several national and regional champions have emerged from our hotel.
If you would like to get to know Austrian cuisine more closely, we recommend a visit to the hotel’s own Gasteiner Klause. Regional delicacies will be served here in a rustic atmosphere.