Krapfen

Krapfen

1 h
Discover the joy of making krapfen. These soft, yeast-based doughnuts are fried to golden perfection and filled with sweet raspberry jam. A hint of vanilla and lemon zest adds a delicate aroma, enhancing the rich fruit filling. We roll them in sugar for a final touch of sweetness. Our recipe is here to help you whip up a batch of these delightful pastries whenever you need to satisfy a sweet craving.
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Instructions

  • Bring milk, sugar, butter, vanilla seeds, lemon zest, and salt to a boil and let it cool down until lukewarm. Stir yeast and egg into the mixture.
  • Add flour and knead the dough well in a mixer for about 8–10 minutes until it is smooth and elastic and comes away from the sides of the mixing bowl. Cover and let the dough rest at room temperature for about 1 hour.
  • Divide the dough into 20 pieces and roll them into balls. Press and stretch the balls to flatten them (about 6 cm in diameter) and let them rise for another 30 minutes.
  • Heat the oil to approximately 170 °C in a pot. Fry the krapfen, a few at a time, in the hot oil until golden brown and cooked through, about 2½ minutes on each side. Roll the fried krapfen in sugar.
  • Make a hole about 1 cm wide in each krapfen using a sharp, pointed knife.
  • Fill a piping bag with raspberry jam and pipe about 1 tablespoon of jam into each fried, sugar-coated krapfen. Serve and eat the warm krapfen immediately.
Enjoy!

FAQ: Questions about krapfen

We have answered the most common questions to help you create these tasty German jelly doughnuts. Keep on reading to learn more!

What is a krapfen?
Krapfen are traditional yeast-based doughnuts popular in Austria and Germany, especially during festive times. They are typically fried in lard or cooking oil, filled with jam, and dusted with sugar. They are also known as Berliners and are popular as sweet breakfast pastries or desserts worldwide.
How can I ensure my krapfen are fluffy and properly cooked?
For fluffy krapfen, start with a soft, slightly tacky dough. Let it rise until it is noticeably larger, which usually takes about 1 hour. Once you have shaped the dough into individual balls, it is important to let them rest for an additional 30 minutes in a warm place. For frying, heat the oil to 170 °C and fry the krapfen for about 2–3 minutes on each side until golden. Keep an eye on the oil temperature to avoid under or overcooking. Once fried, place them on paper towels to cool before filling them with jam or cream.
Can I make krapfen dough ahead of time?
Yes, you can prepare krapfen dough in advance. For best results, let the dough rise in the refrigerator overnight, covered with cling film. Before you start shaping and frying, let the dough sit out until it reaches room temperature. This ensures the dough is easy to work with and helps achieve a soft texture.

Ingredients

Arla® Big milk
300 ml
Sugar + extra for rolling
100 g
Butter
100 g
Vanilla pod (seeds) or an equivalent amount of vanilla paste
1
Lemon zest, grated (unsprayed)
1 tbsp
Coarse salt
1 tsp
Yeast
25 g
Eggs
2
Wheat flour
650 g
Wheat flour for rolling out
25 g
Frying oil or rapeseed oil
1 l
Raspberry jam
150 g
Other recipes
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Tips: Get the best batch of krapfen

Take a look at our tips to refine your krapfen-making skills. These will help you achieve impeccable taste and a flawless finish that is sure to impress.

Choosing the right yeast

To ensure your krapfen rises beautifully and tastes great, select the appropriate yeast. Fresh yeast helps the dough rise quickly and imparts a strong yeast flavour, which adds authenticity to these beauties. If you cannot find fresh yeast, instant yeast is a good substitute that is easy to use and provides a milder flavour.

Keep a steady oil temperature

Keep the oil temperature steady at 170–175 °C. A candy thermometer will help you monitor the heat accurately. When you add the krapfen to the oil, the temperature may drop, so avoid putting too many in at once and slightly increase the heat to compensate. This helps you avoid soggy or undercooked pastries. Fry each side for 2–3 minutes until they have a lovely golden colour. 

Proper storage

For the krapfen to remain delicious, store any leftovers in a tight-sealing container at room temperature. If you need to keep them for longer than a day, skip adding sugar and put them in the freezer. When ready to eat them again, warm them in the oven. This will bring back their cosy warmth and soft texture, making them just as tempting as when they were fresh.

Try our recipe for homemade krapfen

Our recipe for krapfen offers a sweet treat that can be enjoyed at any time of day. Serve them as a delightful breakfast pastry or a scrumptious dessert; these light, fluffy doughnuts filled with sweet jam bring the warmth and comfort of home baking right to your kitchen. Enjoy them fresh out of the fryer or later in the day to satisfy your sweet tooth.

Are you looking for more sweet recipes? You have come to the right place! We have a large collection of delicious treats, sweets, and desserts for you to prepare and serve to family and friends. Try our recipe for pancakes with apples, a stunning rainbow cake, and small éclairs.

Light and fluffy fried dough

The secret to perfect krapfen lies in the texture of the dough. They must be airy and light but slightly chewy. When fried, their exterior turns perfectly golden and gets a delicate crispness that contrasts wonderfully with its soft, pillowy inside. The dough is kneaded carefully, allowing it to rise and develop a tender crumb. While sweet, the dough has hints of vanilla and lemon, making the krapfen all the more delicious.

Sweet and tart raspberry jam filling

Biting into a krapfen, you experience the crisp yet tender dough followed by a delightful burst of raspberry jam that cascades over your taste buds. This jam introduces a luscious, creamy centre, mingling sweet and bright flavours with rich, fried pastry. The tartness of the berries effectively balances the richness, ensuring the krapfen remains delightfully sweet without becoming overwhelming.

Enjoy a Berliner — authentic German doughnuts

Krapfen, also known as German jelly doughnuts, have a rich history dating back to the 16th century. Originally, due to the high cost of sugar, these doughnuts were filled with cheese or meat. However, as sugar became more affordable, sweet fruit preserves became the popular choice for filling. The first record of a jelly-filled doughnut, referred to as “Gefüllte Krapfen,” appears in a German cookbook from 1485. The term “Berliner” originated in the 1800s, following a tale about a baker from Berlin who crafted doughnuts for the Prussian Army. The soldiers affectionately named the pastry after his city. Today, krapfen is enjoyed as a festive treat, embodying a longstanding culinary tradition in Germany and Austria.

Experiment with different fillings and flavours

Raspberry jam is a traditional filling for krapfen, but there are many other flavours to explore. For an authentic experience, try apricot jam, or opt for chocolate hazelnut cream for a decadent twist. Vanilla custard provides a creamy alternative, while Nutella and salt caramel delivers a delightful surprise. Feel free to get creative and choose fillings that you love. Beyond the classic dusting of sugar, consider luxurious toppings like chocolate ganache to elevate your krapfen.

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