Traditional Austrian Marillenkrapfen Recipe

Ingredients

500 grams of all-purpose flour
50 grams of granulated sugar
1 packet of dry yeast (7 grams)
1 pinch of salt
250 ml of milk
2 large eggs
80 grams of unsalted butter, melted
1 teaspoon of vanilla extract
300 grams of apricot jam
100 grams of powdered sugar for dusting
2 liters of vegetable oil for frying

Steps and instructions

In a large bowl, combine the flour, sugar, dry yeast, and salt.
In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until a smooth dough forms.
Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1-2 hours, or until it has doubled in size.
Once the dough has risen, turn it out onto a lightly floured surface and roll it out to a thickness of about 1 cm.
Using a round cookie cutter or glass, cut out circles from the dough.
Place a teaspoon of apricot jam in the center of each circle, then fold the dough over and press the edges together to seal.
Heat the vegetable oil in a deep frying pan or pot to 170 degrees Celsius.
Fry the doughnuts in the hot oil until golden brown on both sides, then remove with a slotted spoon and drain on paper towels.
Dust the doughnuts with powdered sugar before serving.

Tools for making

Large bowl - A bowl to mix and knead the dough.
Whisk - Used to combine the wet ingredients.
Rolling pin - To roll out the dough to the desired thickness.
Round cookie cutter or glass - For cutting out the circles of dough.
Deep frying pan or pot - To fry the doughnuts in hot oil.
Slotted spoon - To remove the fried doughnuts from the oil.
Paper towels - For draining the fried doughnuts.

Recipe variations

Instead of apricot jam, try using other fruit jams such as raspberry, strawberry, or peach.
Add a sprinkle of cinnamon or nutmeg to the dough for extra flavor.
Replace the all-purpose flour with whole wheat flour for a slightly healthier version.
For a gluten-free option, use a gluten-free flour blend in place of the all-purpose flour.
Experiment with different fillings such as chocolate hazelnut spread, custard, or lemon curd.
If you prefer a lighter texture, you can incorporate whipped cream or whipped egg whites into the dough.
Add a touch of grated lemon zest or orange zest to the dough for a citrusy twist.
Instead of frying, you can bake the krapfen in the oven at 180 degrees Celsius for about 15-20 minutes or until golden brown.
To make them extra indulgent, dip the fried krapfen in melted chocolate or drizzle with a glaze made from powdered sugar and a little water.
For a savory version, omit the sugar and fill the dough with cheese, ham, or spinach and feta.

Recipe overview

Marillenkrapfen, or Apricot Doughnuts, are a delicious and beloved pastry from Austria. Filled with sweet apricot jam and dusted with powdered sugar, these fluffy doughnuts are a perfect treat for any occasion. The recipe involves making a yeast-based dough, letting it rise, and then shaping and frying the doughnuts until golden brown. It requires a few steps, but the result is definitely worth the effort. Enjoy these delectable pastries warm for a sweet burst of apricot goodness with every bite. It's the perfect introduction to Austrian pastry if you've never tried it before, and a great addition to your baking repertoire. Enjoy!

Common questions

Can I use a different type of jam? Yes, you can substitute apricot jam with any other fruit jam of your choice.
Can I use instant yeast instead of dry yeast? Yes, you can use instant yeast as a substitute for dry yeast. Use the same amount and follow the instructions accordingly.
Can I bake the Marillenkrapfen instead of frying? Traditionally, Marillenkrapfen are fried for a crispy texture. However, if you prefer, you can try baking them at 180 degrees Celsius for about 12-15 minutes or until they are golden brown.
How do I store the Marillenkrapfen? Store the cooled Marillenkrapfen in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh.
Can I freeze the Marillenkrapfen? Yes, you can freeze the Marillenkrapfen. Allow them to cool completely, then place them in a freezer-safe container or bag. They can be stored in the freezer for up to 2 months. Thaw at room temperature and reheat in the oven or microwave before serving.

Serving dishes and utensils

Mixing bowl - A large bowl for combining the dry and wet ingredients.
Whisk - Used for whisking together the milk, eggs, butter, and vanilla extract.
Rolling pin - Used to roll out the dough to the desired thickness.
Round cookie cutter or glass - Used to cut out circles from the dough.
Deep frying pan or pot - Used for frying the doughnuts in hot oil.
Slotted spoon - Used to remove the fried doughnuts from the oil.
Paper towels - Used for draining the fried doughnuts and removing excess oil.

Origin stories

Marillenkrapfen, or Apricot Doughnuts, are a quintessential part of Austrian culinary culture, particularly in the Wachau region where apricots, or 'Marillen' as they're locally known, are abundant. This delightful treat rose to fame during the Carnival season, known as 'Fasching' in Austria, where they became a staple sweet dish. The doughnut pay homage to the local produce, the Wachau apricot, which is praised for its unique and intense flavour, due to the optimal climatic conditions and soil quality in the region. Hence, it's not uncommon to see a 'Protected Designation of Origin' label on these apricots, highlighting their exclusive Wachau origin. This warm, sugar-dusted, jam-filled delicacy thus symbolizes a beautiful blend of local tradition, agricultural richness, and celebratory indulgence that continues to charm Austrians and visitors alike.

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.

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