SC - krapen baked in oil

[Decker, Terry D.]

> 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.
> 
I don't know, which is where experimentation comes into this.  I have the
feeling the author did not mean precisely what they said.  I'm also working
from a translation without the original, so I have to accept the
translator's feel for the language, rather than try to empathize with the
author.

> 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.
> 
It is the nature of doughs to absorb oil, so baking them in oil seems odd.
It may be the author meant fry them in oil.

> 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
> 
I plan to post the hand out.  I'd prefer to do it before King's College to
get some feedback, but I'm using this project to decompress after work (I'm
in 7 day crisis mode for the next two months at least).  I scheduled
vacation to get to King's College, because I "knew" I'd get hit with a
crisis.

Bear
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