Krapfen are soft, fried pastries of Austrian origin and a timeless treat that wins you over at the very first bite. Born in Viennese bakeries and widespread throughout Europe, especially in Northern Italy, they are fluffy discs of leavened dough filled with jam or custard, fried until golden and dusted with vanilla sugar. Perfect for Carnival or an indulgent breakfast, they embody celebration and tradition, bringing with them the aroma of butter and the lightness of natural leavening. Let’s see how to make them.
Traditional
Fried
Vegetarian
Vegetarian
Krapfen
Soft fried pastries of Austrian origin, filled with jam and dusted with vanilla sugar: perfect for breakfast and festive occasions.
Ingredients
- Fresh yeast 50 g
- White flour 250 g (first part)
- White flour 350 g (second part)
- Butter 75 g
- Sugar 50 g
- Egg yolks 4
- Milk as needed
- Jam (apricot or berries)
- Egg white 1
- Frying oil as needed
- Vanilla sugar as needed
Tools
- Bowls
- Rolling pin
- Pastry cutter
- Frying pan
- Paper towels
Instructions
- Mix 250 g flour with yeast dissolved in milk.
- Cover with remaining flour and let rise until doubled.
- Add melted butter, sugar, yolks and milk.
- Incorporate first dough and knead until smooth.
- Roll out to ½ cm and cut discs.
- Brush with egg white, fill with jam and seal.
- Rest for 1 hour.
- Fry at 170–175°C until golden.
- Drain and dust with vanilla sugar.
Nutritional values (per serving)
Calories
420 kcal
420 kcal
Fat
20 g
20 g
Carbohydrates
52 g
52 g
Protein
8 g
8 g
Sugar
18 g
18 g
Fiber
2 g
2 g
Sodium
120 mg
120 mg
This post is also available in: Italiano (Italian)
