{"id":654,"date":"2011-04-16T20:47:36","date_gmt":"2011-04-16T20:47:36","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=654"},"modified":"2011-04-16T20:48:42","modified_gmt":"2011-04-16T20:48:42","slug":"husarenkrapfen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/16\/husarenkrapfen\/","title":{"rendered":"Husarenkrapfen"},"content":{"rendered":"

Zutaten:<\/i><\/b>
\n210 Gramm Glattes Mehl
\n140 Gramm Butter
\n70 Gramm Staubzucker
\n2 St\u00fcck Dotter
\n1 St\u00fcck Ei zum Bestreichen
\nDekoration<\/em>
\n30 Gramm Mandeln, gesch\u00e4lt, gehackt
\n30 Gramm Hagelzucker
\nF\u00fcllung<\/em>
\n100 Gramm Johannisbeermarmelade<\/p>\n

\nZubereitung: <\/b>
\nMehl auf ein Brett geben, Butter hineinschneiden, abbr\u00f6seln, Zucker daruntermischen, in der Mitte eine Grube machen, Dotter hineingeben, rasch zu einem geschmeidigen Teig verkneten, 30 Minuten k\u00fchl rasten lassen.
\nEine daumendicke Rolle formen, 1 cm gro\u00dfe St\u00fccke abschneiden, Kugeln formen, auf ein mit Backpapier belegtes Blech setzen. In der Mitte mit einem Kochl\u00f6ffelstiel eindr\u00fccken. Die Krapfen mit verquirltem Ei bestreichen, mit Hagelzucker und Mandeln bestreuen, bei 200 Grad 10 Minuten hellgelb backen. Die Vertiefung der erkalteten Krapfen mit Marmelade f\u00fcllen.<\/p>\n

Quelle: de.rec.mampf<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 210 Gramm Glattes Mehl 140 Gramm Butter 70 Gramm Staubzucker 2 St\u00fcck Dotter 1 St\u00fcck Ei zum Bestreichen Dekoration 30 Gramm Mandeln, gesch\u00e4lt, gehackt 30 Gramm Hagelzucker F\u00fcllung 100 Gramm Johannisbeermarmelade Zubereitung: Mehl auf ein Brett geben, Butter hineinschneiden, abbr\u00f6seln, Zucker daruntermischen, in der Mitte eine Grube machen, Dotter hineingeben, rasch zu einem geschmeidigen … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[27],"tags":[192],"class_list":["post-654","post","type-post","status-publish","format-standard","hentry","category-geback","tag-krapfen","item-wrap"],"yoast_head":"\nHusarenkrapfen<\/title>\n<meta name=\"description\" content=\"- Husarenkrapfen\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/16\/husarenkrapfen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Husarenkrapfen\" \/>\n<meta property=\"og:description\" content=\"- Husarenkrapfen\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/16\/husarenkrapfen\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-16T20:47:36+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2011-04-16T20:48:42+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/16\\\/husarenkrapfen\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/16\\\/husarenkrapfen\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Husarenkrapfen\",\"datePublished\":\"2011-04-16T20:47:36+00:00\",\"dateModified\":\"2011-04-16T20:48:42+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/16\\\/husarenkrapfen\\\/\"},\"wordCount\":117,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Krapfen\"],\"articleSection\":[\"Geb\u00e4ck\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/16\\\/husarenkrapfen\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/16\\\/husarenkrapfen\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/16\\\/husarenkrapfen\\\/\",\"name\":\"Husarenkrapfen\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-16T20:47:36+00:00\",\"dateModified\":\"2011-04-16T20:48:42+00:00\",\"description\":\"- Husarenkrapfen\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/16\\\/husarenkrapfen\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/16\\\/husarenkrapfen\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/16\\\/husarenkrapfen\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Husarenkrapfen\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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