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Krapfen, the German take on doughnuts, is a treat that perfectly balances indulgence and tradition. These soft, pillowy pastries are typically filled with jam or custard and dusted with powdered sugar, making them irresistible to anyone with a sweet tooth.
Often associated with celebrations like Carnival or New Year’s Eve, Krapfen brings joy to tables across Germany, combining simple ingredients with a touch of festive flair.
What Is Krapfen?
Krapfen, also known as Berliner in some regions, is a deep fried pastry made from a rich yeast dough. These doughnuts are carefully fried until golden and then filled with a sweet centre, traditionally apricot or raspberry jam.
Variations include custard, chocolate, or even Nutella fillings, catering to a range of tastes. Once filled, they’re generously dusted with powdered sugar or glazed for a finishing touch.
Unlike the ring shaped doughnuts common in other cuisines, Krapfen is round and filled, making each bite a delightful surprise. Its fluffy texture and sweet, flavourful filling make it a staple of German celebrations, often served during Fasching (Carnival) or Silvester (New Year’s Eve) as a symbol of good fortune and indulgence before Lent begins.
Ingredients and Taste
The magic of Krapfen lies in its simplicity. The dough is made from basic ingredients; flour, milk, sugar, eggs, and butter, brought to life with the addition of yeast, which gives it a light, airy texture. After the dough is allowed to rise, it’s shaped into rounds and fried until golden brown. This frying process creates a slightly crisp exterior that contrasts beautifully with the soft, fluffy interior.
The filling is where Krapfen truly shines. The traditional choice is apricot jam, which adds a tangy sweetness that complements the richness of the dough. Modern variations include custards, fruit preserves, or even liqueur infused creams, offering a range of flavours.
The finishing touch of powdered sugar or a thin glaze adds just the right amount of sweetness, making Krapfen a treat that’s satisfying without being overwhelming. Each bite delivers a balance of textures and flavours: crispness, fluffiness, and a burst of sweetness from the filling.
A Taste of History
Krapfen has a long and rich history in German and European baking traditions, with its origins dating back to medieval times. The earliest versions were simple fried doughs, often prepared during festive occasions when indulgence was encouraged. Over time, the recipe evolved, with fillings and toppings being added to create the Krapfen we know today.
In Germany, Krapfen is especially tied to Fasching, the pre-Lenten Carnival season, when they are enjoyed as a symbol of festivity and abundance. Their round shape and golden colour are said to symbolize the sun, making them a fitting treat during the colder, darker months of winter.
The tradition of enjoying Krapfen during Silvester and other celebrations further highlights their role as a symbol of joy and prosperity.
German Krapfen (Doughnuts) Recipe
Serves: 4 people
Ingredients:
For the Dough:
- 250g all-purpose flour
- 15g fresh yeast (or 7g dry yeast)
- 125ml warm milk
- 40g sugar
- 1 egg
- 40g unsalted butter, softened
- ¼ tsp salt
- ½ tsp vanilla extract
For Frying:
- 500ml vegetable oil (for deep frying)
For Filling and Topping:
- 200g jam (apricot or raspberry)
- Powdered sugar for dusting
Directions
To begin, activate the yeast. In a small bowl, dissolve the fresh yeast in warm milk along with 1 teaspoon of sugar. Stir gently and let it sit for 5-10 minutes until frothy. This ensures the yeast is active and ready to leaven the dough.
In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the activated yeast mixture, egg, softened butter, and vanilla extract. Mix the ingredients together until a sticky dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Cover the dough with a clean cloth and let it rise in a warm place for 1 hour, or until it doubles in size.
After the dough has risen, punch it down gently to release the air. Roll it out on a floured surface to about 1.5 cm (0.6 inches) thick. Use a round cookie cutter or glass (about 7-8 cm in diameter) to cut out circles. Place the circles on a baking sheet lined with parchment paper. Cover them with a cloth and let them rise again for 30 minutes.
While the dough circles are rising, prepare the oil for frying. Heat the vegetable oil in a deep pot or fryer to 175°C (350°F). Use a kitchen thermometer to maintain a consistent temperature, ensuring the Krapfen cook evenly without becoming greasy.
Carefully lower a few dough circles into the hot oil using a slotted spoon. Fry them for 2-3 minutes on each side, or until golden brown. Avoid overcrowding the pot to prevent uneven cooking. Remove the fried doughnuts and place them on a plate lined with paper towels to drain excess oil.
Once the Krapfen are cool enough to handle, fill a piping bag fitted with a narrow tip with jam. Insert the tip into the side of each doughnut and squeeze gently to fill it with jam. Ensure each doughnut has a generous amount of filling without overstuffing.
Dust the filled Krapfen generously with powdered sugar using a fine sieve. This adds sweetness and gives the doughnuts their signature appearance. Arrange them neatly on a serving platter.
Serve the Krapfen warm or at room temperature. Pair them with a cup of coffee or tea for a delightful treat. For an authentic touch, present them on a wooden board or decorative plate. Enjoy them fresh to fully appreciate their fluffy texture and rich flavours.
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