📝 About This Recipe
These pillowy-soft, golden-fried wonders are the heart of Austrian Carnival season, boasting a signature pale ring around their middle that signifies a perfectly proofed dough. Each bite reveals a cloud-like yeast pastry scented with lemon zest and a hint of rum, yielding to a hidden core of sweet-tart apricot jam. Traditionally dusted with a snowy layer of powdered sugar, they represent the pinnacle of European fried pastry craftsmanship.
🥗 Ingredients
The Yeast Starter
- 1 cup Whole milk (lukewarm, about 105°F)
- 2.25 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Enrichment & Dough
- 4 cups All-purpose flour (sifted, plus extra for dusting)
- 1/4 cup Granulated sugar
- 4 large Egg yolks (at room temperature)
- 5 tablespoons Unsalted butter (very soft, at room temperature)
- 1 tablespoon Dark rum (prevents oil absorption and adds flavor)
- 1 tablespoon Lemon zest (finely grated)
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Fine sea salt
Filling and Frying
- 4-6 cups Vegetable oil (for deep frying)
- 1 cup Apricot jam (smooth, seedless variety)
- 1/2 cup Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a small bowl, whisk together the lukewarm milk, yeast, and 1 teaspoon of sugar. Let it sit for 5-10 minutes until it becomes frothy and bubbly.
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2
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter with the remaining 1/4 cup of sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition.
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3
Mix in the lemon zest, vanilla extract, dark rum, and salt. The rum is a secret baker's trick; it helps prevent the dough from soaking up too much oil during frying.
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4
Switch to the dough hook. Gradually add the yeast mixture and the sifted flour. Knead on low speed for about 8-10 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
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5
Transfer the dough to a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for about 60 minutes or until doubled in size.
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6
Gently punch down the risen dough. Divide it into equal portions (about 60 grams each). Roll each piece between your palm and the work surface to create perfectly smooth, tight rounds.
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7
Place the dough balls on a floured baking sheet, leaving at least 2 inches between them. Flatten them slightly with your palm. Cover with a light cloth and let rise again for 30-45 minutes.
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8
In a deep heavy-bottomed pot, heat the oil to exactly 320°F (160°C). Use a thermometer to maintain this temperature; too hot and they burn, too cool and they get greasy.
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9
Carefully place 3-4 dough balls into the oil, top-side down. Cover the pot with a lid immediately and fry for 2-3 minutes. This steam helps them rise and creates the white ring.
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10
Remove the lid, flip the Krapfen over using a slotted spoon, and fry the other side uncovered for another 2 minutes until golden brown.
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11
Remove the doughnuts and drain them on a wire rack lined with paper towels. Let them cool slightly before filling.
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12
Warm the apricot jam slightly and stir until smooth. Fill a piping bag fitted with a long, thin Bismarck tip with the jam.
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13
Insert the tip into the side of each doughnut (through the white ring) and squeeze in about a tablespoon of jam until you feel the doughnut expand slightly.
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14
Generously dust the warm Krapfen with powdered sugar using a fine-mesh sieve just before serving.
💡 Chef's Tips
Maintain oil temperature strictly at 320°F (160°C) to ensure the centers cook without burning the outside. Always use the 'lid-on' method for the first side of frying; this is the secret to the signature white ring. If your jam has chunks, blend it and strain it through a sieve first to prevent the piping tip from clogging. For the softest texture, ensure your egg yolks and butter are truly at room temperature before starting. Krapfen are best enjoyed the day they are made, but can be briefly revived in a low oven if needed.
🍽️ Serving Suggestions
Serve warm alongside a classic Viennese Melange or a strong espresso. Pair with a glass of cold milk for a traditional afternoon 'Jause' snack. For a festive touch, serve them during Carnival (Fasching) with a small glass of apricot schnapps. Arrange on a silver platter with extra powdered sugar for an elegant dessert presentation. Try filling a few with vanilla custard or plum jam (Powidl) for a variety platter.