📝 About This Recipe
Deeply rooted in Central European tradition, particularly during the Carnival season, Krapfen are the sophisticated ancestors of the modern doughnut. These pillowy clouds of enriched yeast dough are fried to golden perfection, revealing a characteristic pale ring around the middle, and filled with luscious apricot jam. Finished with a snowy dusting of powdered sugar, they offer a delicate balance of buttery crumb and tart fruitiness that is truly irresistible.
🥗 Ingredients
The Yeast Starter
- 1/2 cup Whole milk (lukewarm, about 105°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar
The Enriched Dough
- 3 1/2 cups All-purpose flour (plus extra for dusting)
- 1/4 cup Granulated sugar
- 4 large Egg yolks (at room temperature)
- 5 tablespoons Unsalted butter (softened to room temperature)
- 1 tablespoon Dark rum (prevents oil absorption and adds flavor)
- 1 teaspoon Lemon zest (finely grated)
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Salt (fine sea salt)
Frying and Filling
- 4-6 cups Neutral oil (canola, sunflower, or vegetable oil for frying)
- 1 cup Apricot jam (smooth/strained, no chunks)
- 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 foamy and active.
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2
In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining sugar, and salt. Create a well in the center.
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3
Add the yeast mixture, egg yolks, softened butter, rum, lemon zest, and vanilla extract to the well.
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4
Mix on low speed until a shaggy dough forms, then increase to medium speed and knead for 6-8 minutes. The dough should be smooth, elastic, and slightly tacky but not sticking to the sides of the bowl.
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5
Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with a damp cloth and let rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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6
Gently punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces (about 50-60g each).
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7
Roll each piece into a tight, smooth ball by cupping your hand over the dough and moving it in a circular motion against the counter. This creates the surface tension needed for a perfect rise.
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8
Place the balls on a parchment-lined baking sheet, leaving at least 2 inches between them. Flatten them very slightly with the palm of your hand. Cover with a light cloth and let rise for another 30-45 minutes.
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9
While the dough rises, heat the oil in a heavy-bottomed pot or Dutch oven to exactly 320°F (160°C). Use a candy thermometer to monitor the temperature constantly.
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10
Carefully lower 3 or 4 Krapfen into the oil top-side down. Cover the pot with a lid for the first 2 minutes; this steam helps them rise and creates the signature white ring. Remove lid and fry for another 1-2 minutes until the bottom is golden brown.
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11
Flip the Krapfen and fry the other side for 2-3 minutes without the lid until golden. The middle should remain pale.
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12
Remove with a slotted spoon and drain on a wire rack set over paper towels. Let them cool slightly.
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13
Place the smooth apricot jam into a piping bag fitted with a small, long Bismarck tip. Insert the tip into the side of each Krapfen (right in the middle of the white ring) and squeeze in about 1 tablespoon of jam.
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14
Just before serving, generously sift powdered sugar over the tops of the warm Krapfen.
💡 Chef's Tips
Always use a thermometer; if the oil is too hot, the outside burns while the inside stays raw. The tablespoon of rum is a traditional secret—it vaporizes quickly and prevents the dough from soaking up too much oil. Don't skip the 'lid-on' frying step; it is the key to achieving the professional-looking white 'equator' line. Ensure your jam is completely smooth; if it has chunks, pulse it in a blender and strain it through a mesh sieve to prevent the piping tip from clogging.
🍽️ Serving Suggestions
Serve fresh with a steaming cup of Viennese coffee (Melange) or Earl Grey tea. Pair with a small glass of dessert wine like a Late Harvest Riesling for an indulgent afternoon treat. For a modern twist, serve alongside a small bowl of whipped mascarpone cream. Best enjoyed within 4-6 hours of frying for the ultimate pillowy texture.