Homemade German Krapfen Recipe: A Deliciously Authentic Guide

Ingredients

500 grams of all-purpose flour
50 grams of granulated sugar
2 eggs
20 grams of fresh yeast
125 milliliters of milk
75 grams of butter
1 teaspoon of salt
Zest of one lemon
1 teaspoon of vanilla extract
200 grams of jam or marmalade
Confectioners' sugar for dusting
Vegetable oil for deep frying

Steps and instructions

In a large bowl, combine the flour and sugar.
In a separate bowl, beat the eggs.
In a small saucepan, warm the milk and then add the fresh yeast. Stir until the yeast is dissolved.
Add the beaten eggs, yeast mixture, softened butter, salt, lemon zest, and vanilla extract to the flour mixture. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes or until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a clean tea towel and let it rise in a warm place for 2 hours or until it doubles in size.
Punch down the dough and divide it into small balls (about 50 grams each). Place the balls on a baking sheet, cover with a tea towel, and let them rise for another 30 minutes.
Heat the vegetable oil in a deep fryer or large saucepan to 180°C (350°F). Carefully lower the dough balls into the hot oil and fry them for 3-4 minutes on each side or until they are golden brown. Remove the Krapfen with a slotted spoon and let them drain on kitchen paper.
Once the Krapfen have cooled a little, fill them with the jam or marmalade using a pastry bag and a long nozzle. Insert the nozzle into the side of each Krapfen and squeeze gently until the jam or marmalade just starts to come out.
Finally, dust the Krapfen with confectioners' sugar and serve them warm.

Tools for making

Large bowl - for mixing the flour and sugar
Small bowl - for beating the eggs
Small saucepan - for warming the milk and dissolving the yeast
Clean tea towel - for covering the dough while it rises
Baking sheet - for placing the dough balls during the second rise
Deep fryer or large saucepan - for frying the Krapfen
Slotted spoon - for removing the fried Krapfen from the oil
Pastry bag - for filling the Krapfen with jam or marmalade
Long nozzle - to insert into the Krapfen for filling
Confectioners' sugar sifter - for dusting the Krapfen

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier option.
Replace the granulated sugar with honey or maple syrup for a different sweetness.
Add a pinch of ground cinnamon or nutmeg to the dough for extra flavor.
Fill the Krapfen with a different type of filling, such as chocolate ganache, custard, or fruit preserves.
Instead of deep frying, try baking the Krapfen in the oven for a lighter version.
Add a sprinkle of chopped nuts or dried fruits to the dough for added texture.
For a savory twist, omit the sugar and lemon zest, and fill the Krapfen with a savory filling like cheese, ham, or spinach.
Experiment with different flavored extracts, such as almond or orange, to change the taste of the dough.
Make mini-sized Krapfen by dividing the dough into smaller portions and adjusting the frying time accordingly.
For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.

Recipe overview

Krapfen, also known as Berliner or German doughnuts, are a beloved pastry treat from Central Europe. With a golden, crispy exterior, a soft, airy interior, and a delightful filling of jam or marmalade, Krapfen are sure to satisfy your sweet tooth. This recipe will guide you step-by-step in making these delicious treats at home. Expect to get your hands a little doughy as you knead and shape the Krapfen, and prepare for the wonderful aroma of frying dough to fill your kitchen. Though the process takes some time, the end result — warm, sugar-dusted Krapfen filled with your favorite jam — is well worth the wait. Enjoy them for breakfast, as a snack, or as a dessert - Krapfen are always a good idea!

Common questions

Can I use instant yeast instead of fresh yeast? Yes, you can substitute 7 grams of instant yeast for the 20 grams of fresh yeast in this recipe. Just mix the instant yeast directly into the flour instead of dissolving it in warm milk.
Can I use a different type of flour? While the recipe calls for all-purpose flour, you can experiment with different types of flour such as bread flour or cake flour. However, keep in mind that using a different type of flour may slightly alter the texture and outcome of the Krapfen.
Can I use a different kind of filling? Absolutely! While the recipe suggests using jam or marmalade, you can get creative with your choice of filling. Nutella, pastry cream, or even fresh fruit are popular alternatives.
Can I bake the Krapfen instead of deep frying them? Traditionally, Krapfen are deep-fried to achieve their signature texture and taste. However, if you prefer a healthier option, you can try baking them at 180°C (350°F) for about 15-20 minutes or until they turn golden brown.
How long do the Krapfen stay fresh? Krapfen are best enjoyed fresh on the day they are made. However, you can store any leftovers in an airtight container for up to 2 days. Just keep in mind that they may lose some of their texture and freshness over time.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients and knead the dough.
Whisk - To beat the eggs and incorporate air into the mixture.
Saucepan - To warm the milk and dissolve the fresh yeast.
Clean Tea Towel - To cover the dough and allow it to rise.
Baking Sheet - To place the dough balls during the second rise.
Deep Fryer or Large Saucepan - To fry the Krapfen in hot oil.
Slotted Spoon - To remove the fried Krapfen from the oil.
Pastry Bag - To fill the Krapfen with jam or marmalade.
Long Nozzle - To insert into the Krapfen for jam or marmalade filling.
Kitchen Paper - To drain the fried Krapfen and remove excess oil.

Origin stories

Krapfen, a delightful sweet treat, has a rich history in Austria, particularly in Vienna. Interestingly enough, Krapfen were traditionally enjoyed during carnival season, which lasts from Epiphany in January until Ash Wednesday. This period, known as Fasching, is marked by merry-making and indulgent foods, leading up to the somber Lent fasting period. The fried doughnuts, often filled with apricot jam and dusted with powdered sugar, had their own 'high season' during this time. So much so, that Viennese bakers used to hire additional women, known as 'Faschingskrapfenbackerinnen', specifically to help meet the high demand for Krapfen during the carnival season. Even now, many locals still associate Krapfen with the Fasching season, enjoying them as a delicious nod to tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.