📝 About This Recipe
The Krapfen is the crown jewel of Central European bakeries, particularly during the Carnival season in Austria and Bavaria. These pillowy, golden-brown clouds of enriched yeast dough are fried to perfection, revealing a characteristic pale ring around the middle and a hidden heart of luscious apricot jam. Dusted with a snow-like layer of powdered sugar, they offer a sublime balance of airy texture, buttery richness, and tart fruitiness.
🥗 Ingredients
The Dough
- 500 grams All-purpose flour (sifted, plus extra for dusting)
- 250 ml Whole milk (lukewarm, about 95°F)
- 7 grams Active dry yeast (or 1 packet)
- 60 grams Granulated sugar
- 80 grams Unsalted butter (softened at room temperature)
- 4 large Egg yolks (at room temperature)
- 1 teaspoon Vanilla extract (or seeds from half a vanilla bean)
- 1 teaspoon Lemon zest (finely grated)
- 1 tablespoon Dark rum (prevents excess oil absorption)
- 1/2 teaspoon Salt (fine sea salt)
Frying and Filling
- 1 liter Neutral oil (canola, sunflower, or vegetable oil for frying)
- 250 grams Apricot jam (smooth/strained, no chunks)
- 1/2 cup Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a small bowl, whisk the lukewarm milk with 1 tablespoon of the sugar and the yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In the bowl of a stand mixer fitted with the dough hook, combine the sifted flour, remaining sugar, and salt.
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3
Add the yeast mixture, egg yolks, softened butter, vanilla, lemon zest, and rum to the dry ingredients.
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4
Knead on low speed for 2 minutes to combine, then increase to medium speed and knead for 8-10 minutes. The dough should be smooth, elastic, and slightly tacky, pulling away cleanly from the sides of the bowl.
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5
Shape the dough into a smooth ball, place it in a lightly greased bowl, and cover with a damp cloth. Let it rise in a warm, draft-free spot for about 60-90 minutes, or until doubled in size.
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6
Punch the dough down gently. Divide it into 12 equal portions (about 60-70g each). Roll each portion on a clean, unfloured surface into a very tight, smooth ball using the palm of your hand.
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7
Place the balls on a floured baking sheet, flatten them slightly with your palm, and cover with a dry kitchen towel. Let them rise again for 30-45 minutes until they look light and puffy.
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8
In a heavy-bottomed pot or deep fryer, heat the oil to exactly 320°F (160°C). Use a thermometer to maintain this temperature; if the oil is too hot, the outside burns before the inside cooks.
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9
Carefully place 3 or 4 dough balls into the oil top-side down. Cover the pot with a lid for the first 2-3 minutes; this creates steam that helps the Krapfen rise and form the signature white ring.
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10
Remove the lid, flip the Krapfen over using a slotted spoon, and fry the other side for another 2-3 minutes without the lid until deep golden brown.
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11
Remove with a slotted spoon and drain on paper towels. Let them cool slightly.
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12
Place the apricot jam in a piping bag fitted with a long, thin Bismarck tip. Insert the tip into the side of each Krapfen (into the white ring) and squeeze in about a tablespoon of jam.
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13
Once cooled, dust generously with powdered sugar through a fine-mesh sieve just before serving.
💡 Chef's Tips
Temperature is everything: use a thermometer for the oil to ensure even cooking and prevent greasiness. Don't skip the rum: the alcohol evaporates and creates a vapor barrier that prevents the dough from soaking up too much oil. The 'white ring' secret: frying with the lid on for the first half of the process is the traditional trick for achieving that beautiful pale stripe. Use smooth jam: if your apricot jam has chunks, blend it and strain it through a sieve first to prevent the piping tip from clogging.
🍽️ Serving Suggestions
Serve fresh and warm with a cup of strong Viennese Melange or a dark roast coffee. Pair with a small glass of dessert wine like a Beerenauslese for an elegant afternoon treat. For a festive touch, serve alongside a bowl of whipped cream flavored with a hint of cinnamon. If serving for a party, offer a variety of fillings like vanilla pastry cream or plum butter (Powidl).