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 hourshours
Total Time 2 hourshours
Servings 18Krapfen
Ingredients
½kg500 g plain wheat flour (Type W 480/405 or 700/550)
1tspsalt
¾cube fresh yeast30 g
Approx. ¼ L lukewarm milk
40gbutter
40gsugar
4egg yolks
1shot of rumhelps reduce fat absorption when frying; don’t worry, the alcohol evaporates during baking
Optional: lemon zest
1Lfat for fryinglard and/or sunflower oil
200mlfinely 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! 🎉