Krautkrapfen is a recipe from Bavaria/Germany: crullers from noodle dough filled with sauerkraut and bacon.
These were delicious! I made them for a World Cup party where everyone had a different Country. I did modify them a bit based on other suggestions. First, the dough was really dry with the amount of water suggested so I had to add a little more. About 3/4-1 cup of water. Then, I flipped them halfway through so both sides of the dough could bake in the juice. This one second place out of 25 dishes!
Read MoreThese were delicious! I made them for a World Cup party where everyone had a different Country. I did modify them a bit based on other suggestions. First, the dough was really dry with the amount of water suggested so I had to add a little more. About 3/4-1 cup of water. Then, I flipped them halfway through so both sides of the dough could bake in the juice. This one second place out of 25 dishes!
The filling was absolutely delicious, but the dough was very hard. I tried putting a foil sheet over them during baking to make them softer, but to no luck. However, the leftover dough fried up was delicious.
This is based on the changes I made, so take it with a grain of salt. Based on the reviewers comments, I halved the filling, but only reduced dough by 1/3 (so 3 C flour, 1.5 tsp salt, 2 eggs). I used a little more than 2/3 C water to get the dough workable. I also made it gluten-free, so I used an all-purpose gluten free mix, 1 tsp xanthum gum, and 1 tbsp full fat yogurt to compensate for the lack of gluten. I flipped half way through baking. Like everyone else said, without flipping, the dough would have been too hard on top and too gooey on the bottom. I had leftover filling, so I should have simply halved the filling and left the dough quantity the same. This was really good and we'll definitely make it again.
