Recipe for 6 people (18/20 krapfen)

For the filling:

• 150/180 g Prosciutto di Carpegna PDO
• 100 g ricotta in a cloth
• 20 g chopped black truffle
• 20 g black truffle slices
• 5/6 mixed salad leaves

For the krapfen:

• 1 kg flour 00
• 500 g sieved boiled potato
• 250 g eggs
• 200 g water
• 180 g butter
• 45 g caster sugar
• 25 g yeast
• 20 g honey
• 18 g fine salt

Procedure

In a planetary mixer with the appropriate hook, mix for 2/3 minutes at medium speed: flour, sugar, yeast, honey. Add water and eggs (one at a time). When the dough is smooth and homogeneous, gradually add butter and finally salt.

Phase 1 - Rest: 2 hours at 26°C in a proofing chamber
Phase 2 - Leavening: 2/3 hours at 27°C (broken up) in a proofing chamber
Phase 3 - Cooking: with semi-oil at 175°C

Finish

Cut the krapfen in half and stuff with the ingredients as desired.