Krapfen

Name: Krapfen
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 8 servings
Cuisine: Austrian
Ingredients: 3 cups all-purpose flour; 3/4 cup whole milk, warmed; 2 tsp active dry yeast; 1/4 cup granulated sugar; 1/4 cup unsalted butter, softened; 2 yolks large egg yolks; 1/2 tsp kosher salt; 1 tsp lemon zest; 1/2 cup apricot jam; 4 cups neutral oil (for frying); 1/2 cup granulated sugar (for coating)

Krapfen are Austrian yeast doughnuts, fried until golden, filled with apricot jam, and rolled in sugar. They are the classic treat of the Fasching carnival season. Plan ahead: let the dough rise for about 1 hour 30 minutes.

65 minHardServes 8420 cal/serving

AustrianDessertStovetopVegetarian

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Ingredients

3 cups all-purpose flour
3/4 cup whole milk, warmed
2 tsp active dry yeast
1/4 cup granulated sugar
1/4 cup unsalted butter, softened
2 yolks large egg yolks
1/2 tsp kosher salt
1 tsp lemon zest
1/2 cup apricot jam
4 cups neutral oil (for frying)
1/2 cup granulated sugar (for coating)

Instructions

1

Warm 3/4 cup warmed whole milk until lukewarm, about 110°F. Whisk in 2 tsp active dry yeast and half of 1/4 cup granulated sugar. Let stand 5 minutes until foamy.
2

In a large bowl, mix 3 cups all-purpose flour, the remaining granulated sugar, and 1/2 tsp kosher salt. Add the yeast mixture, 2 yolks large egg yolks, 1 tsp lemon zest, and 1/4 cup softened unsalted butter.
3

Knead 8 to 10 minutes until smooth and elastic. Cover and let rise in a warm place about 1 hour, until doubled.
4

Roll the dough 1/2 inch thick on a floured surface. Cut into rounds with a 3-inch cutter and let rise 30 minutes on a floured tray.
5

Place a teaspoon of 1/2 cup apricot jam in the center of half the rounds. Brush the edge of each round with water, top with the second round, and press the edges firmly to seal.
6

Heat 4 cups neutral oil (for frying) in a deep pot to 350°F. Fry the krapfen 2 to 3 minutes per side, until deep golden. Work in small batches.
7

Check the oil stays near 350°F. Drain the krapfen on paper towels and roll them in 1/2 cup granulated sugar (for coating) while still warm.

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Questions

How long does Krapfen take?

As written, 65 minutes: 45 of prep and 20 of cooking. The longest single stretch is the hands-off wait in step 3, 1 hour.

How hot should the oil be for Krapfen?

For Krapfen, the frying oil is held at 350 F (about 175 C) in step 6. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Is there a substitute for yeast in Krapfen?

The entry for Krapfen calls for 2 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Can I make Krapfen gluten-free?

Yes. The gluten in Krapfen is 3 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Is Krapfen vegan?

No, though it is vegetarian. What keeps it from vegan is 3/4 cup whole milk, warmed, 1/4 cup unsalted butter, softened and 2 yolks large egg yolks. For fully plant-based entries, see the vegan dessert collection.

Does Krapfen contain eggs?

Yes: 2 yolks large egg yolks. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Which part of Krapfen can be done ahead?

Everything up to step 3. Step 3 is a built-in pause of 1 hour: "Cover and let rise in a warm place about 1 hour, until doubled." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

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