Let’s make it! Krapfen

Krapfen or Berliner {Jam filled Donuts}

These soft and fluffy Krapfen {Jam filled donuts} are eaten year-round in Germany but are particularly popular during Fashing season {carnival} and on Faschingsdienstag {Fat Tuesday or Mardi Gras}. Faschingsdienstag in Germany is the peak of the Fashing, reflecting the practice of the last day of eating richer, fatty foods before the ritual fasting starts on Aschermittwoch {Ash Wednesday}. Even though, most people don’t fast any more, they do enjoy the rituals of Fasching.

On Faschingsdienstag, people dress up to celebrate Fasching … and they eat a lot of Krapfen on this day. Kids dress up for school, depending on the workplace people get dressed up for work and the fluffy treat is devoured everywhere. I decided this Fasching to make some Krapfen myself for our Team to celebrate Faschingsdienstag and to celebrate Fashing in general as I am a big fan of dressing up!

The characteristics of Krapfen are the white ring that circles the center, the raspberry jam filling (or any other jam filling you like) and the generously dusted top with powdered sugar, however I prefer cinnamon sugar. My father-in-law who is a pastry chef by trade used to make Krapfen in the 1000 for his pastry & bakeries in Munich. And during Fasching he used to fill 1 in every 100 Krapfen with mustard – now I think this is the silly season J

I tried to do a step by step recipe with pictures to make it easier for you to follow the recipe.

Let’s get started!

 STEP BY STEP RECIPE Krapfen {Jam filled donuts}

We start with the Dampfl {polish}. Here a step by step of how to best do it.

Add the flour in a bowl, create a crater in the middle. Crumble in the yeast (I like to use fresh yeast), add in 2/3rds of the luke warm milk, add one teaspoon of sugar and gently stir to dissolve the yeast without adding too much flour. Let is sit for 10 – 15 mins.

In the meantime, use a fresh bowl and mix two eggs, 50g of melted butter, 50g sugar, 1 teaspoon salt and the rest of the milk – mix well and poor it over the Dampfl after it has doubled in size (usually after 10 – 15mins).

Mix all ingredients to a soft and slightly sticky dough. You can do that by hand or with a mixer with dough hooks attached. Let is rise for 30mins or until the dough has doubled in size.

Roll dough to 1cm to 1.5cm thickness.

Prepare a baking pan lined with floured wax paper. Using a glass or coffee cup, cut rounds. You can roll the very last dough scraps into firm balls and pat it flat so they look similar to the rest of the rounds.

Cover the dough with a tea towel and let it rise in a warm place for about 20-25 mins or until they have puffed up noticeably. This is important – if you don’t let them rise long enough, they will not be high and fluffy in the end.

Once the dough is risen, heat a medium saucepan or pot of oil over medium heat until it reaches 160-165 °C degrees. You can use a cooking or deep-frying thermometer, but I make Krapfen without, it just takes a little adjusting though… Dip a wooden skewer/chopstick or handle of a wooden cooking spoon into the hot oil for testing the temperature.  If the oil starts steadily bubbling, then the oil is hot enough for frying. (bubbling vigorously = too hot, very few bubbles = not hot enough). As always: Be careful handling hot oil!

Carefully slip 3 rounds into the oil. Watch the Krapfen as they get golden brown then gently with a flat spatula turn them over. You will notice that the Krapfen will get a nice white ring.

Carefully transfer the Krapfen to a paper-towel-lined rack with a slotted spatula.

Let the Krapfen cool.

Dust the Doughnuts with cinnamon sugar.

Place the jam in a piping bag with a round tip. Stick a skewer or chopstick in the side of the Krapfen to create a tunnel. Pipe in some of the jam. You will know when you put in too much as the jam will come back out.

Enjoy! They taste best eaten on the same day.




Makes about 20

550g Flour

200 ml luke warm milk

40 g fresh yeast

50 g butter

65 g sugar

1 teaspoon salt

2 eggs

200 g jam

powder sugar