1388. KRAFFEN, OR GERMAN FUFFS.
INGREDIENTS required:—One pound of flour, ten ounces of butter,
six eggs, a gill of cream, one ounce of sugar, one ounce of German
yeast, a very little salt, with the rind of two oranges rubbed on a piece
of sugar, and the zest then scraped off.
First, set the sponge, with one-fourth part of the flour and the
yeast, in the usual manner, and let it rise in a warm temperature;
meanwhile spread the flour out in the form of a ring, and place the
sugar, salt, butter, eggs, and cream in the centre; then work the
whole well together with both hands; gather it up in a heap towards
the edge of the slab; and with the knuckles of both hands bent under,
rub the paste quickly before you on the slab; then gather it up again
in a heap by taking up small portions at a time with both hands held
together, and ding it down on the slab with some force. This must
be constantly repeated for about five minutes. As soon as the sponge
has sufficiently risen, let it be added to the paste, and thoroughly
incorporated with it. The krapfen-paste should now be gathered up,
and placed in a clean napkin, previously strewn over with flour to
prevent the paste from adhering to it, and set in a rather cool place to
rise: this will require about four hours. The paste must then be
kneaded on the slab, and after it has been again placed in the cool for
about half an hour, let it be cut up into about thirty pieces of equal
size; knead them in the form of round balls, and place them by half-
dozens, on separate sheets of paper spread with butter. The sheets of
krapfen must now be placed on baking-sheets, and set to rise in a warm
part of the kitchen: when the krapfen have risen, immerse them in
some clean, hog's-lard made quite hot for the purpose, and fry them
of a light colour; as soon as they are done, drain them on a clean
cloth, shake some cinnamon and orange sugar over them, dish them
up in a pyramidal form on a napkin, and serve them with some warm
apricot-jam diluted with a little water or syrup.