In this article I will explain you the difference between Karpfen and Fashingskrapfen in South Tyrol.
Each italian region has its own traditions for carnival, but Trentino Alto Adige really has many. Among the most famous there are definitely apple fritters, cheap and easy to make, and not exclusively linked to this event. A lot of people advise to prepare these pancakes with Renette or Golden apples: but do not worry, the result is guaranteed with all the varieties! To make them even more special it is possible to flavor them in different ways, for example with lemon, grappa or white wine.
THE KING OF CARNIVAL IN BOLZANO IS THE FASHINGSKRAPFEN
It is also called Faschingskrapfen which translated into other languages is the krapfen of Carnival which actually has nothing different from the normal krapfen that you can found all the year in Bolzano but should not be confused with the “typical krapfen” that you eat in the valleys. So in South Tyrol, if it is not the carnival time and they offer you some krapfen you will be a bit amazed because they are neither soft nor creamy or chocolate but poppy seeds or chestnuts or apricot. Who comes from Veneto region spontaneously asks “But who has filled the crostoli? “Because the krapfen pasta from Alto Adige is very similar to that of crostoli, also called galani (they are light egg pasta thresholds enriched with a drop of liqueur that are fried in boiling oil and dusted with icing sugar)
PHOTO OF THE KRAPFEN ALTO ADIGE
PHOTO OF GALANI – VENETO
The fat Thursday and the last Tuesday of carnival Bolzano is filled with fashingskrapfen, they are sold at the edges of the streets, in pastry shops, in bakeries … Bolzano is covered with signs with clowns that eat krapfen and who advertise the 3×2. Young and old people are all dirty with sugar and when you eat krapfen it cannot slip on the mask dress and there is no pleasure in enjoying the krapfen if at least one drop of jam or cream does not fall on the dress or on the floor !!!
What a sensation when the teeth bite into the krapfen and the tongue tries to run from all sides so elusive in order not to drop the cream !!
All these sweet carnivals have a common origin in the pagan rites of ancient Rome. The krapfen seems to have been already known in the 17th century in Graz, where it was sold hot on the street for carnival. From the town of Styria it would have spread to Vienna, and then established itself also in the Trentino areas. This delicious pancakes conquered Italy with variants apparently not unlike one another. In Tuscany and in the Romagna Riviera became the donut stuffed with custard. In Rome the cream bomb, in Modena the Crafen, in Naples the staple stuffed with black cherry jam. The recipe recommended by Artusi highlights filling the dough before cooking, so that the aroma spreads uniformly throughout the bomb.
If you want to know everything about krapfen you can buy the book ” 100 Krapfen of South Tyrol ‘‘, an elegant 112 pages volume , published by the publishing Bolzano house ” Raetia ” . A stimulating reading, introduced by Maria Kuenzer annotations , of the South Tyrolean women farmers, and by Hans Berger, provincial councilor for agriculture; and concluded by Renate Mair advice , dietician and nutritionist. Beautiful photographs. The German translation is by Elsa Müller, former journalist for the “Alto Adige” daily newspaper http://www.raetia.com/de/shopping/cucina/krapfen-del-sudtirolo-detail.html
RECIPE FOR SOUTHTYROL KRAPFEN
Ingredients for approx. 40 Krapfen with poppy
For the dough:
- 500 g of flour
- 60 ml of warm milk
- 60 ml of oil
- 60 ml of warm water
- 1 tablespoon of rum
- 1 tablespoon of sugar
- 2 egg yolks
- 1 egg
- 1 pinch of salt
For the stuffing:
- 200 ml of water
- 250 g of sugar
- 250 g of poppy seeds, finely ground
- 1 tablespoon of honey
- 1 pinch of grated lemon peel
- 1/2 teaspoon of cinnamon
- 1 sachet of vanilla sugar
- 1 tablespoon of rum
It will also serve 1 egg to brush, oil for frying and icing sugar ..
Preparation of the mixture:
- Pour the flour into a large bowl and mix it with milk, oil, water, rum, sugar, egg yolks, the whole egg and knead until a smooth dough is obtained. Leave the dough to rest for 20 minutes.
Preparation of the filling:
- Boil the water with the sugar, add the poppy and continue to cook. Add honey, lemon peel, cinnamon, vanilla sugar and rum.
Divide the dough into two parts, with a pasta machine pull a thin sheet and cut it into 10 cm wide strips. Place the filling on half of the strips, fold the dough, press the edges and cut the dough with the appropriate washer.
Fry 190 ° until they are golden and crisp on both sides. Then let it dry and sprinkle with powdered sugar.
Recipe taken from: So kocht Südtirol (Cooking in the Dolomites)