Viennese Fritters Made from Cream-Puff Dough
Published by William Morrow
Krapfen is a general term encompassing all individual round pastries, whether fried or baked. A Spritz is a squirt; the term refers to the act of using a pastry bag to pipe something out. So these are round piped pastries. They’re quite delicate and an old Viennese specialty, available in some of the city’s finest coffeehouses. Spritzkrapfen are meant to be eaten as soon as they are fried, so plan on preparing them for a casual occasion when leaving the table to fry them won’t be bothersome. For this reason they’re probably best suited to being prepared as a snack, rather than as a full-scale dessert.
Serve the spritzkrapfen as soon as possible after they are fried, while they are still warm.
As with a soufflé, you have only one opportunity to eat these. If left to cool, they will become heavy and greasy in just a few hours.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
Five Ingredients or LessYes
Taste and Texturecrunchy, sweet
- 1¼ cups milk
- 5 tablespoons unsalted butter, cut into 5 pieces
- ¼ teaspoon salt
- 1¼ cups all-purpose flour (spoon flour into dry-measure cup and level off)
- 5 large eggs
- 1 tablespoon dark rum
- 2 teaspoons sugar
- 2 cups confectioners’ sugar
- ½ teaspoon cinnamon
- 1 jelly-roll pan lined with parchment paper, plus 1 lined with paper towels for draining the fritters
To make the dough, in a heavy-bottom saucepan combine the milk, butter, and salt. Bring to a boil over medium heat, stirring occasionally until the butter melts. Remove from heat, stir in the flour with a wooden spatula, and continue stirring until the dough is smooth. Return the pan to the heat and beat the dough vigorously until it leaves the sides of the pan and the bottom of the pan is lightly filmed with the dough. Scrape the dough into a bowl and stir for a minute or so to cool it slightly. Beat in the eggs one at a time, beating smooth after each addition. Beat in the rum and the sugar.
Place half the dough into a pastry bag fitted with an open star tube (Ateco #824). On the prepared pan lined with parchment, pipe out circles of dough 2½ inches in diameter, in straight rows. Use the point of a paring knife to cut the paper into 5 or 6 pieces, cutting around the piped dough.
In a large Dutch oven, heat the oil to 350 degrees. When the oil is hot, carefully invert 1 piece of paper into the oil. Use a large kitchen spoon to baste the top side of the paper with hot oil so that the fritters float away from the paper. Use tongs to remove the paper from the pan. Cook the fritters on both sides to a delicate golden color. Remove and drain on the paper-towel-lined pan. Repeat with the remaining piped dough.
Mix the confectioners’ sugar and cinnamon together and sift a thick layer over the fritters.
2005 Nick Malgieri