Yeast dough · Sweet · Fried · Plant-based · Hessian roots
HessianKreppel
Airy yeast dough, fried until golden
A plant-based interpretation of Hessian Kreppel – regionally rooted, made by hand and presented in a contemporary way.
Ingredients
For the yeast dough
- 600 g flour
- 125 g margarine
- 70 g sugar
- 1 sachet dried yeast or 42 g fresh yeast
- 250 ml oat milk, lukewarm
- 1 pinch salt
Also needed
- oil for deep-frying
Method
Activate the yeast
Stir the yeast into the lukewarm oat milk with one teaspoon of the sugar.
Make the dough
Knead all the ingredients into a smooth yeast dough. Cover and leave to rise until it has roughly doubled in volume.
Shape the Kreppel
Roll the dough to a thickness of about 2 cm and cut out rounds.
Fry
Heat the oil to about 170–180 °C. Fry the Kreppel for 2–3 minutes on each side until golden, then drain them on kitchen paper.
Nutrition
Estimated values based on 18 Kreppel and an average of 7.5 g absorbed frying oil per piece.
| Whole recipe | Per piece | |
|---|---|---|
| Energy | 19,130 kJ / 4,580 kcal | 1,060 kJ / 254 kcal |
| Fat | 243.1 g | 13.5 g |
| of which saturates | 39.4 g | 2.2 g |
| Carbohydrate | 511.8 g | 28.4 g |
| of which sugars | 81.6 g | 4.5 g |
| Fibre | 34.6 g | 1.9 g |
| Protein | 67.6 g | 3.8 g |
| Salt | 1.0 g | 0.06 g |
The estimate uses Bundeslebensmittelschlüssel 4.0. Actual values vary especially with the final yield, the margarine and the amount of frying oil absorbed.