Krapfen are traditional german doughnuts (without a whole) made out of yeast dough. After having been fried on both sides, they are filled with apricot jam and dusted with powdered sugar. In Austria they are called Faschingskrapfen (Carnival Krapfen) because they´re always made during the Carnival season.
My grandmother makes tons of them every year for the family and as presents. They can be frozen and used whenever you feel like having some. Krapfen are delicious with coffee or milk.
This year I made them the first time together with my grandmother and mother and I will show you how to make the perfect ones!
What you should know in advance make sure to plan several hours to make these. Today for instance it was a perfect day to bake them, it was freezing cold outside, -12°C. As you probably know yeast dough has to rest for a long time and the longer it can rest the better and fluffier your yeast dough will turn out!
This is what you will need…
- 1/2 kg all purpose flour
- 1 package of yeast
- 40g butter
- 60g powdered sugar
- 1 tbsp. vanilla sugar
- 4 egg yolks
- 2 tbsp. rum
- 1/4 l milk
- orange juice and zest of 2 oranges
- sunflower oil for frying (enough for the Krapfen to swim in)
- apricot jam for filling
Combine flour, yeast, powdered sugar, vanilla sugar, a pinch of salt in a huge bowl. Melt butter in a saucepan and add milk, but be sure it won´t turn too hot. Add egg yolks into flour mixture and add warm milk and butter mixture. Also add orange juice, zest and rum. Start kneading until dough turns very smooth (you can also use a food processor). Cover bowl with a kitchen towel and let dough rest to rise. (about 30 min.) Roll out your dough on a floured surface about 2cm thick and cut out circles with a (8cm diameter) cookie cutter. Lay them on a big table cloth and cover them with a kitchen towel. Let them rise for another 3o minutes. While your Krapfen rise, heat sunflower oil in a large pot on low heat for about 30 minutes as well. Place your Krapfen into oil and fry them for approx. 3-4 minutes until golden brown on one side (cover pan with lid). Once you have turned them, keep lid removed and let fry second side until golden brown. Remove them from pot and let them cool and drip off on paper towels. Fill them with apricot jam and dust with powdered sugar just before serving.