Boil honey in wine, as much as you want, and take a wide bowl and twist the wine with white meal as a little puree. Beat egg yolks in another bowl, and a little saffron. Beat it very well with the made honey wine. Put it in the twisted dough. Heat it and throw alway a dusty (staubliu) meal thereto in the bowl, until it becomes a reasonable dough. Thereafter zeuch(roll) it with a rolling pin on a towel. Cut it large or small, after the way you want to have the krapffen. What dough one makes with yeast, beer or hops, one must let rise. Thereafter knead with hot (loem water or a boiled honey wine.
- Ingredients:
- 1/8 cup honey
- 7/8 cup white wine
- 2 egg yolks
- 1/8 tsp saffron
- 1/2 cup white wine
- 1/2 cup barley flour
- 1/2 cup wheat flour
- 1 cup barley flour
- 1 cup wheat flour
- Directions:
- Put the 1/8 cup honey and the 7/8 cup white wine into a pan, and heat briefly, stirring.
Mix the egg yolks and the saffron.
Mix the 1/2 cups of white wine, barley flour and wheat flour together. It should form a thick mixture, like a puree or standing pottage.
Add all three mixtures together in a pot. Mix together very well. Cook over a medium heat, stirring frequently. After a few minutes, lumps will start to appear. Over five or ten minutes, the mixture goes from being very liquid to moderately thick. You should be able to stir it and leave marks and some parts standing. When it reaches this point, remove from the heat. The timing does not need to be exact; if you take the mixture off too early, you can add more flour, or less flour, if you take it off too late, as seems necessary.
Let the mixture cool a little, and start mixing the remaining flour in. When it is closer to a dough and cool enough to handle, start kneading the remaining flour in; you may not need all the flour. The dough shouldn't be sticky when you are done.
Roll out some dough fairly thin (@ 1/8 inch) and cut two shield shapes, approximately 8 inches long and wide, so that they will cover most of the tart. Leave a little dough for decorations. Take the remaining dough and shape a coffin with it. I find that making a ball of it, and pinching it out, like a pinch-bowl out of clay, works well. It is important that the base of the side walls is thicker than the top; this helps support the walls and stops them from flopping out. Also, be sure that the bottom is at least a 1/4 inch thick; this gives enough dough to support the filling, so that the bottom doesn't fall out. Experiment with this, and see what method works best for you.