Donuts (yeast dough)

from Wikipedia, the free encyclopedia

Donuts are typically sweet pastries made from yeast dough ( yeast dough), which are classified as deep-fried pastries . In addition, the term is also used for smaller sweet or salty pastries, which are often filled with fillings such as meat and vegetables and are referred to as fritters or as side dishes for meat, especially poultry and game dishes.

It is typically prepared by frying in hot fat. In German-speaking countries, the term is especially for non-linguistic variation in southern Germany the Berliner pancake , shortly Berlin , which in Bavaria and Austria also "donuts" are called.

etymology

Etymologically, the word "Krapfen" has been proven to be a hook-shaped pastry since the 9th century ( Old High German  krapho , Middle High German  krapfe ). The noun is due to a labial extension * greb- the root * ger- ('turn', 'wind'). Various deminutive forms of landscape are in the South German Kräpfchen , Kräpfel , and in the Central German Kräppel (chen) . According to the German dictionary by Jakob and Wilhelm Grimm, there is also the adjective krapp 'hard baked' in the Lower Rhine region . Originally, donuts were mainly used as festive and fasting pastries and became increasingly popular in the Catholic areas during the carnival season .

The term donuts can be ascribed to the Old High German term Krapho traced, which means claw 'or' hook 'because the donuts were not around initially. This term later changed to Craphun . On the other hand, according to a legend, the term is traced back to the court council cook Cäcilie Krapf in 1690. In Austria, donuts are already mentioned in writings from the 13th century. The first recipes in the cooking regulations of the City of Vienna date from 1486 . The cooks were called madder pachers . Around 10 million donuts are said to have been eaten during the Congress of Vienna in 1815.

Johann Christoph Adelung defined in his grammatical-critical dictionary of the High German dialect :

“The Krapf, des -en, plur. die -en, or the donut, des -s, plur. ut nom. sing. Diminut. The Krpfchen, Oberd. the krpflein, in common life krappel, a kind of round cake of many kinds, which are either filled or unfilled, either baked in lard or in the oven, and are also called donut cakes. Bey the Matthesius goiter. Either I think Krapf is extremely thick, or also from its shape, because the edge is cut out jagged and the tips are bent alternately upwards and downwards, since they have some resemblance to the donuts or hooks. In the middle lat. Crafus, Craphus, Craio. The ρƞπιδες of the Greeks, the Cripisculae of the middle Lat. and crouteilles of the middle French were a similar kind of cake to be. "

- Adelung : Grammatical-critical dictionary of the High German dialect. Volume 2. Leipzig 1796, p. 1755.

variants

Types of Viennese donuts
Rhenish donuts from Bonn
Berlin pancakes with plum jam
Hazelnut donuts
Donut sale at Mardi Gras on the Munich Viktualienmarkt

Today, numerous variations of donuts made from batter , burnt mixture , yeast dough or quark dough are known in many countries.

Germany

  • Krapfen or Faschingskrapfen are typically filled with apricot jam in old Bavaria and Austria , but other fruit fillings such as. B. raspberry, or pudding and nougat fillings are sold in the carnival season. Berlin pancakes , like the carnival donuts, are balls made of yeast dough that are filled with jam or something similar after baking . They are also called Berliner or Berliner Ballen . In Hesse , parts of Lower Franconia , parts of Thuringia and Rhineland-Palatinate , donuts (Central German Kraeppel , also Kreppel ) are pastries made from yeast dough like Berlin pancakes.
  • Franconian donuts correspond to Berlin pancakes, but they are filled with rose hip pulp (also called Hiefenmark or Hiffenmark ).
  • Rhenish donuts are made from fire mass and often with raisins. They are cut off with a spoon and then baked in hot fat. Rhenish donuts are not filled and are only rolled in sugar and often also cinnamon .
  • Apricot cakes are especially widespread in central and northern Germany and are similar to Cameroonians. An elongated piece of dough is cut with one end pulled through the cut.
  • Förtchen (regionally often referred to differently) are a type of pastry that is widespread in parts of northern Germany and Denmark and is fried in fat and is usually made from yeast dough with or without a filling. For this purpose, special pans with round recesses are mostly used.
  • In Lower Saxony and Saxony-Anhalt , the pastry is known as prilleken . The yeast dough is baked in fat in both spheres and rings (thinner than donuts ) and then sprinkled with sugar.
  • In the Siegerland , unfilled donuts made from quark dough are called Krebelcher.

Switzerland

  • Swiss ziger donuts are made from quark dough and are filled with sweetened ziger and raisins .
  • In Brienz , Switzerland, there is the Brienzer Krapfen , which is square in shape. It is filled with puree made from dried pears and chopped walnuts and dusted with sugar and cinnamon.

Austria

  • Filled donuts are called Faschingskrapfen in Austria. Donuts without an additional name are always filled with apricot jam, otherwise this must be stated.
  • Austrian or Bavarian pulled-out, Knieküchle , Kiachln or Bauernkrapfen (also just called donuts in Eastern Bavaria) made from yeast dough are ring-shaped, with a wafer-thin layer of dough closing the hole in the middle. Depending on the region, they are sweetened and coated with jam or hearty, for example with sauerkraut .
  • Brandy donuts are small cream puffs baked in fat . The Spanish variant is called Churro .

International

  • For fritters , small portions of meat, poultry, vegetables, fruit or the like are wrapped in batter and fried.
  • Oliebollen or Smoutebollen ('Schmalzballen') are calledround donutsinHollandandBelgium, which are usually made from rose dough and are often sprinkled with powdered sugar. Food can also be baked in, so that in Belgium a pineapple Bollen can also be called a pineapple beignet.
  • Donuts come from the USA . The rings are made of sweet batter and sometimes also of yeast dough, which are garnished with sugar or colored sprinkles, for example, or coated with sugar or chocolate icing (fondant or cocoa-based fat icing). They probably go back to Dutch or Danish immigrants to the United States.
  • Fasnachtskiechli are thin pastries from Switzerland that are baked in fat until crispy.
  • Krautkrapfen consist of rolled pasta dough with a filling of sauerkraut, bacon and caraway seeds. This Allgäu specialty is fried in lard.
  • Church day donuts have been a South Tyrolean specialty for over 150 years and are made from a distant type of puff pastry.
  • Punschkrapfen
  • Hazelnut donuts are served as an accompaniment to poultry and game dishes.
  • Known as Pączki in Poland . They are very popular there on tłusty czwartek 'Fat Thursday' during the carnival season.
  • Known as malasadas in Portugal , they are traditionally filled with jam. They have also been spread to Hawaii by immigrants since 1878.
  • In Romania , hazelnut donuts are known as gogoașe .
  • As Sufganiyot , they are usually eaten warm during Hanukkah , the Jewish festival of lights.
  • In Hungary in a slightly different form with fruit filling known as (lekváros-) fánk . These donuts are similar to the Berlin pancake.
  • The smaller Bomboloni or Faschingskrapfen produced in Italy , as they are also called in South Tyrol , are similar to the Berliners. The donuts, which are particularly widespread in the former Habsburg regions of Italy, Trentino , Friuli and Veneto , are largely identical to the Austrian and southern German variants of this pastry. The German-speaking population of South Tyrol prefers the variant with jam; the Italian-speaking ones, on the other hand, are filled with vanilla cream ( bomboloni alla vaniglia ) . In addition, various deep-fried pastries are called donuts.
  • In Greece , it is loukoumades , dough balls or rings that are made from yeast dough with added cinnamon and coated with honey, but often also sprinkled or glazed with sugar or powdered sugar. Balls of fat filled with various jams are offered under the name κράπφεν .
  • As Tipsy donut is called donut with alcoholic filling (z. B. Eierlikörcrme) or a dough to alcohol in the form of liquor (z. B. orange liqueur) was added.
In Portugal there are the bolas de Berlim ("Berlin balls"). This variant is larger than the Central European Berlin pancake and is always prepared with a yellow filling (the creme pasteleiro ). The filling is cut in half on one side and remains visible. Finally, sugar is poured over it. These pastries are available in almost every bakery shop in Portugal.
In Slovenia there is especially the trojanski krof , the “Trojane donut”, which traditionally weighs 200 g and is filled with apricot jam. Its name is derived from the Trojane Pass, where a popular excursion inn has been famous for this specialty since the 1960s. In the meantime, the variant filled with vanilla cream is also becoming increasingly popular.

Web links

Commons : Donut  - Collection of images, videos and audio files

Individual evidence

  1. ↑ Krapfen on duden.de, accessed on March 13, 2012
  2. ^ Berliner auf duden.de, accessed on March 13, 2012
  3. ^ Dictionary of German colloquial languages ​​of the philological-historical faculty, University of Augsburg , online , accessed on March 13, 2012.
  4. ↑ Donuts. In: Digital dictionary of the German language . Retrieved March 14, 2012
  5. ↑ Donut, donut, m. In: Jacob Grimm , Wilhelm Grimm (Hrsg.): German dictionary . tape 11 : K - (V). S. Hirzel, Leipzig 1873, Sp. 2063-2065 ( woerterbuchnetz.de ).
  6. ↑ a b Fluffy & Loose. ( Memento from December 6, 2013 in the Internet Archive ) in the NÖN -Landesausgabe Woche 04/2012.
  7. ↑ Johann Christoph Adelung: Grammatical-critical dictionary of the High German dialect. Volume 2. Leipzig 1796, p. 1755 at Zeno.org . Retrieved March 14, 2012.
  8. ↑ Franziska Zaugg: Old Oberland recipe found - Brienzer Krapfen. In: Berner Zeitung , May 17, 2010
  9. ↑ Fine baked goods  ( page no longer available , search in web archives )  Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. in Codex Alimentarius , point 2.3.4.2, accessed on February 25, 2012.@1@ 2Template: Toter Link / portal.wko.at