SC -krapfen, was (still sorta is) period fruit pastries, long

[LYN M PARKINSON]

Bear commented:
> Modern krapfen are Berliner's, deep fat fried jelly-filled doughnuts.
> 
> Period krapfen are more eclectic having meat, fish and fruit fillings.  The
> doughs are both leavened and unleavened.  One set of instructions I've found
> bakes them in oil.  

Ok, new cook question time.  How would you bake these dough items in
oil? When you fry something in oil, the outside browns but the inside
is not supposed to get oily. If it gets oily (thinking of frying donuts)
it usually means the temperature of the oil is too low.

When you bake something wouldn't the temperature be lower and take
longer? If so, wouldn't the krapen just saturate with oil? 

Or is this cooked on a film of oil rather that being immersed in it?
In that case, wouldn't you have to keep turning it? Doesn't seem to
practical in an oven, especially a period one.

Bear, I'm looking forward to seeing your recipes for various krapen.
I hope you will post them to this list as I won't be at King's College
because of the distance.
- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
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