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Krapfen
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Jam-Filled Krapfen

The Faschingskrapfen is characterized by its round, ball-like shape and the pale ring in the middle, which forms as the dough expands further while frying.
Cook Time 2 hours
Total Time 2 hours
Servings 18 Krapfen

Ingredients

  • ½ kg 500 g plain wheat flour (Type W 480/405 or 700/550)
  • 1 tsp salt
  • ¾ cube fresh yeast 30 g
  • Approx. ¼ L lukewarm milk
  • 40 g butter
  • 40 g sugar
  • 4 egg yolks
  • 1 shot of rum helps reduce fat absorption when frying; don’t worry, the alcohol evaporates during baking
  • Optional: lemon zest
  • 1 L fat for frying lard and/or sunflower oil
  • 200 ml finely strained apricot jam for filling
  • Powdered sugar for dusting

Instructions

Activate the yeast

  • Crumble the fresh yeast into the lukewarm milk, add two pinches of sugar, whisk, and let it sit for a few minutes.
  • ⚠️ *Make sure the milk is not too hot (max. 35°C), or the yeast will lose its effectiveness!*

Prepare the dough

  • Meanwhile, gently melt the butter. Add the prepared milk mixture, egg yolks, the remaining sugar, and rum, then mix well.
  • In a large bowl, combine the flour and salt. Pour in the egg yolk-milk mixture and knead into a smooth dough—using a hand mixer with dough hooks, a stand mixer, or traditionally by hand. 😉
  • The dough should be smooth and elastic, pulling away from the sides of the bowl.

Let the dough rise

  • Cover the dough and let it rise in a warm, draft-free place (such as an oven at max. 40°C) until doubled in size.
  • After the first rise (approx. 30 minutes), punch the dough down and let it rise again (**another 15 minutes**).
    - This double rising process makes the dough fine-textured and airy.

Shape the krapfen

  • Knead the dough again. Using a dough scraper, cut small pieces and shape them into smooth, round balls by rolling them with gentle pressure on a lightly floured surface.
  • - Alternatively, use a tablespoon to scoop portions directly from the bowl, knead briefly, and roll into balls.
  • - For even sizes, weigh each dough piece (50–70 g per krapfen, depending on preference).

Let them rise again

  • Place the shaped krapfen onto a floured cloth, gently flatten them slightly, cover with another cloth, and let them rise again.

Frying

  • Heat lard or oil in a deep pan or pot to approximately 150°C.
    - To check the temperature, dip a wooden stick into the oil—if small bubbles appear, it's ready!
    - Place the krapfen into the hot fat with the top side down and fry for 3–4 minutes, covered.
    - Once they turn a beautiful golden brown, flip them and fry uncovered for another 3 minutes.
    - Tip: Fry a test krapfen first to ensure the oil temperature is right!

Draining & cooling

  • Remove the freshly fried krapfen with a slotted spoon and let them drain on paper towels to absorb excess oil. Let them cool slightly.

Filling

  • Stir the finely strained apricot jam until smooth and fill it into a pastry injector or piping bag with a filling nozzle.
    - If the jam is too thick, warm it slightly.
    - Carefully insert the nozzle into the pale ring on the side of the krapfen and inject the filling.

Final touch

  • Dust the fluffy krapfen generously with powdered sugar and enjoy! 🎉

Video