The baked krapfen with custard are leavened pastries, lighter than the fried version but still delicious and soft! Not everyone likes fried foods, so it’s nice to be able to vary and please more people. These krapfen are soft and light, ideal for those who don’t want to give up a decadent breakfast like the ones you find in cafés but prefer a lighter baking method. They’re really indulgent and the whole family will love them! You can decide to create different fillings; I made them all with pastry cream, but if you prefer you can use Nutella, pistachio cream, or jam. This dough is made without eggs. If you like baked sweets you can also try:

Difficulty: Easy
Cost: Budget-friendly
Rest time: 3 Hours 30 Minutes
Preparation time: 40 Minutes
Cooking time: 14 Minutes
Portions: 12 pieces
Cooking methods: Oven, Stove
Cuisine: Italian

Ingredients to make baked krapfen with custard

4 cups Manitoba (strong) flour
2 1/4 tsp active dry yeast (about 7 g / 1 packet)
1/2 cup + 1 tbsp water
1/3 cup + 1 tbsp granulated sugar
1 tbsp wildflower honey
2/3 cup whole milk
4 tbsp butter (about 60 g)
1 tsp salt
to taste powdered sugar
2 cups whole milk (for the custard)
1/2 cup granulated sugar (for the custard)
1 packet vanillin (vanilla powder)
5 tbsp cornstarch (maizena)
4 egg yolks

Steps to make baked krapfen with custard

To prepare the baked krapfen with custard, first melt the butter and let it cool well. Warm the milk slightly — it should be lukewarm, not boiling or cold. Meanwhile, place the Manitoba flour, dry yeast, and sugar in the bowl of a stand mixer and start mixing with the dough hook. Add the tablespoon of honey, then add the water a little at a time; when it has been incorporated add the milk gradually. Finally add the butter in small additions. When the dough has developed good gluten and is elastic, add the salt last.
Now take the dough and knead it for a couple of minutes on a work surface, then place it in a large bowl lightly dusted with flour on the bottom. Let it rise until doubled in size, which will take about 2–3 hours. I placed mine to rise in the oven with the light on (oven off). After the rising time, take the dough back out.
Divide the dough into balls of about 80 grams each. Take each piece and bring the edges of the dough toward the center, then shape the ball by rolling it on the surface with your hand cupped. Place the balls on a baking sheet lined with parchment paper. Leave them slightly apart as they will rise again. Let them rise for about 1 hour.
Meanwhile, prepare the pastry cream. For this recipe I used cornstarch to make the custard thicker and creamier, perfect for filling the krapfen. Start by whisking the 4 egg yolks with the sugar, the packet of vanillin, and the sifted cornstarch in a saucepan using a whisk by hand. The mixture should be smooth and creamy.
In another pot, heat the whole milk and when it comes to a boil remove from the heat and add it little by little to the saucepan, continuing to stir with the whisk until the custard becomes thick and creamy without lumps. Turn off the heat, transfer the custard to a large bowl (I used a glass bowl) and place plastic wrap directly on the surface to prevent a skin from forming.
Now that the krapfen have risen, preheat the conventional oven to 356°F. Beat an egg yolk with a splash of milk in a small bowl and brush the surface of each krapfen with a pastry brush. When the oven is hot, bake the krapfen for about 14 minutes. They should be golden but not too dark, otherwise they will lose their softness.
Remove from the oven and let them cool slightly. Then, using a piping bag or a pastry syringe, fill the krapfen with the custard. I made a hole on the side of each krapfen and inserted the tip until roughly the center. Finish by dusting them with powdered sugar. They are now ready to be enjoyed — soft and delicious!