Eggnog Krapfen Recipe

This Eggnog Krapfen recipe is a fun take on the classic German donuts that are traditionally made on New Years Eve!

Prep Time30

Cook Time45

Proofing time1

Total Time2 15

Course: Afternoon Kaffee, Breakfast, Dessert

Cuisine: German

Keyword: Bayerische Creme, Doughnuts, Eggnog, Krapfen

Servings:

Calories: 536kcal

In a small bowl, pour in 2 tbsp of eggnog and sprinkle the gelatin over top. Stir to combine and let sit for at least 5 minutes.
Pour the eggnog/gelatin in a medium bowl and place a fine mesh sieve over the top.
Place the two egg yolks into a separate bowl and whisk until frothy.
In a medium sauce pot pour in the 150 ml of eggnog and the nutmeg, and heat over medium high, stirring frequently.
Continue heating until it just comes to a boil.
Remove the pot from the heat.
While constantly whisking the egg yolks, slowly stream in the hot eggnog.
Continue whisking for 30 seconds after all of the eggnog has been added.
Pour the eggnog/egg yolk mixture back into the pot and return to medium heat.
Stir constantly until it has thickened. It should coat the back of a wooden spoon.
Once thickened, pour it through the sieve into the bowl with the bloomed gelatin.
Whisk the custard and gelatin until smooth.
Lay a piece of plastic wrap onto the surface of the custard to keep it from forming a skin as it cools.
Set aside to cool at room temperature or place in the fridge after 20 minutes

In the bowl of a stand mixer, add in the flour and sugar. Then whisk it together by hand and make a well in the center of the flour.
Pour the yeast into the well and then add in the warmed eggnog.
Stir some of the flour/sugar mixture into the milk and yeast mixture from the edges of the well - no more than 1/4 cup of the dry mixture.
Cover the bowl with a towel for 10 minutes.
After the ten minutes, use a rubber spatula give the whole bowl a brief mix.
Add in the egg and butter. Knead the mixture with the dough hook on the stand mixer for 15-20 minutes on medium low speed until it is smooth and the bowl is clean.
Remove the dough and shape it into a ball. Lightly grease the mixing bowl and place the ball of dough back in.
Cover the bowl with a towel or plastic and place somewhere warm for 30-45 min. The dough should double in size.

Preheat the oven to 350 F or 325 F if baking on convection.
Arrange one rack in the center of the oven and line a baking sheet with a silicone mat or parchment paper.
Divide the dough into 6 equal portions.
Shape each portion into a ball by first flattening it slightly into a disk and then tucking all the edges of the disk under.
Shape your hand into a claw over the ball of dough with the smooth side face up. Roll the ball around in your hand on a clean work surface to create tension on the dough and seal the seem on the bottom of the ball.
Place 6 rolls onto each baking sheet, leaving at least 2 inches between each roll.
Leave the rolls to rest for 30 minutes somewhere warm to proof.
Then bake for 15 minutes - rotate the baking sheets halfway through if not baking on convection.

In a medium bowl whisk the powdered sugar and eggnog together until it reaches a thin, maple syrup like consistency.
Add more eggnog a tablespoon at a time as needed.

When the krapfen are finished baking, work one at a time and dunk them in the eggnog glaze.
Leave to cool before filling.
If the custard is very stiff, use an electric whisk to beat it until smooth.
Then whisk the heavy cream on medium high speed until stiff peaks form.
Gently fold the stiff whipped cream into the custard and fill it into a piping bag fitted with a metal piping tip.
Poke a hole into the side of each donut with the end of a spoon and wiggle it around to create a whole inside.
Push the piping tip into the hole of each cooled donut and fill until the cream starts to come back out of the opening.

These are best when made and eaten on the same day but they will keep ok in the fridge if stored in an airtight container for a couple days.