Doughnut Recipe for German Krapfen
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Here I show you my Doughnut recipe.
Make your own doughnuts? Preparing Berlin pancakes?
In this article with step by step photos you will learn how to bake your own German Krapfen.
Table of Contents
1. Recipe Doughnuts
Baked, photographed and written down by chef Thomas Sixt.
Simple instructions for preparing German Faschingskrapfen.
For the sweet Yeast Dough
|flour (flour freshly sieved)
|butter (soft butter)
|milk (luke warm)
|vanilla sugar (You can also use 2 pck.!)
|Lemon (fein abreiben)
For the Filling
|jam (use apricot jam or berry fruit jam)
To bake doughnuts
|Vegetable oil (rapeseed oil, coconut fat or sunflower oil)
|iced sugar (for sprinkling the doughnuts)
Sieve the flour into a bowl and mix with the dry yeast.
Add the egg yolks, icing sugar, soft butter and lukewarm milk, vanilla sugar, lemon grater and salt.
Knead into a smooth dough using a food processor.
Let dough rise
Cover the dough with a kitchen towel and let it rise in the oven at 35 degrees Celsius top/bottom heat for about an hour.
Mix the jam with the rum and make ready for filling.
Knead the risen yeast dough with floured hands and roll it out to a thickness of 5-10 mm on a floured work surface.
Use a cutter to cut out round dough pieces.
Place 1 teaspoon of the prepared jam in the middle of each half of the dough.
Place the other dough pieces on top of the dough pieces covered with jam and press them together well at the sides.
Place the stuffed doughnut dough pieces at a sufficient distance on a floured baking tray with baking paper.
Let the stuffed doughnuts rise again in the oven at 35°C for 30 minutes to an hour.
The doughnuts should double in volume.
Heat the vegetable oil to 170°C in a pot.
Fry the raw Krapfen bit by bit, on each side for about two to three minutes.
After baking, place the Krapfen on kitchen paper and drain briefly.
Serve the cooled Krapfen sprinkled with icing sugar/dust sugar.
You can also coat your doughnuts with sugar glaze.
Recipe sugar glaze for doughnuts:
Mix 150 g powdered sugar with 2-2.5 tablespoons water or lemon juice or lime juice.
Dip the cooled doughnuts in the sugar glaze or brush on the glaze.
Note about the white border:
The doughnut is usually filled after baking these days.
I do it differently in the recipe above because not everyone has a syringe for filling.
The doughnut without filling is lighter in weight and therefore floats a little higher on the surface from the frying fat when fried.
This creates the white edge that you know from store-bought carnival doughnuts.
2. Nutritional Values
3. Tips for Making Donuts Yourself
You will find the exact ingredient quantities in the recipe.
Here in this paragraph I have summarized the most important tips with photos.
4. Information on German Krapfen
In Berlin, the donut is called – Berliner Pfannkuchen or in short form:
Generally, Pfannkuchen in East Germany is understood as the donuts prepared from sweet yeast dough in floating fat.
In Austria and Tyrol, as well as in southern Germany, the Krapfen are also known as Faschingskrapfen.
In Hessen, the sweet balls are called: Kräppel, Krebbel or Kreppel.
In the Ruhr area, in the Sauerland and in the Lower Rhine region, the outdated name Berliner Ballen is still used.
In Baden-Württemberg, the Palatinate and Saarland, the donuts are also called Fastnachtsküchle or Fastnachtsküchelchen.
Definition German Krapfen: The donut is a boiled pastry about the size of a fist made of sweet yeast dough.German Donuts Krapfen description of chef Thomas Sixt
The Krapfen is fried floating in fat. The Krapfen filling consists of jam.
Sometimes the donuts are also covered with glaze, but most often dusted with powdered sugar.
5. More Ideas for Baking
Comments, Cooking Questions and Answers
Below you can write to me directly.
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