Der Kreppel ist ein beliebter Gebäck-Creme-Donut, der mit Teig hergestellt wird. Der einzige Unterschied besteht darin, dass es in der Mitte kein Loch gibt und das Loch mit Teig bedeckt ist.
Mehr Lecker Rezepte:

ZUTATEN
- 500 g flour
- 75 g soft butter
- 1 egg
- 2 egg yolk
- 6 g salt
- 7 g dry yeast / 42g fresh yeast
- 250 ml lukewarm milk
- 60 g powdered sugar
- 20 ml cane rum
- lemon peel
- filling:
- Vanilla pudding
- strawberry jam
- powdered sugar
ANLEITUNG
- In the mixing bowl of a food processor, combine milk, powdered sugar, dry yeast and lemon zest.
- Sift flour and salt into the bowl and knead well for about 10 minutes.
- Cover the bowl with a cloth/clear plastic wrap
and let rise in a warm place for 60 minutes until doubled in volume. - Dust the work surface with a little flour and knead the dough briefly on it.
- Cut the dough into 10 pieces (about 90g each) and form them into even balls.
- Cover the dough balls with and let rise for another 30 minutes until doubled in volume.
- Put oil in a pot and heat to 180°C.
Carefully place the dough balls in the hot oil.
The side that was on top during preparation should now be at the bottom of the oil.
Cover the pot with a lid.
(Use a thermometer. If the oil is too hot, everything will burn, if the oil is too cold, the fat will be absorbed into the doughnuts.) - Fry for 3 minutes, then turn doughnuts and fry for another 3 minutes. This time without a lid.
- Remove from fat with a ladle and place on paper towel or cooling rack.
- Place jam or custard in a piping bag and pipe into the doughnuts.
Use a skewer or chopstick to poke a hole in the side of the doughnuts.
Sprinkle with powdered sugar at the end. - Enjoy the meal
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