KRAPFEN Bomboloni Recipe
Krapfen, also known as Bomboloni, are fried desserts typical of German cuisine: they are soft rings of leavened dough that are first fried and then filled with custard, jam or hazelnut cream and finally covered with granulated or powdered sugar.
Tradition says they were born in 1600 in Graz, where they were the typical Carnival dessert, and soon spread first to Vienna and then throughout the Alpine Arc countries, such as Trentino Alto Adige, Veneto, and Friuli, transitioning from a typical Carnival dessert to a treat enjoyed year-round.
An incredible delight, incredibly soft to the bite and with a creamy and enveloping filling, perfect for an energetic breakfast or a tasty snack, as well as of course for the Carnival Buffet together with Graffe, Sweet Ravioli, and fritters.
Making them at home is not impossible, you just need a little patience before enjoying them because they require a few hours of leavening, but the wait is worth the result!
As with every traditional recipe, there are several versions. The Krapfen recipe we will prepare today was “passed down” to me by the owner of a farmhouse in Trentino where I used to go with my parents as a child during Christmas holidays, and I assure you it is amazing!
The dough is very simple: you will need flour, milk, brewer’s yeast, egg yolks, sugar, butter, a pinch of salt, as well as oil for frying and the filling you prefer. If you have one, I recommend using a stand mixer, but you can also do it by hand. In this case, I chose to fry them, but at the end of the recipe, you will also find directions for baking them for a lighter version.
Then, once they are ready, you will decide whether to fill them with fruit jam, custard, or hazelnut cream; in any case, it will be a success, and resisting them will be practically impossible.
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 40 Minutes
- Portions: about 9 krapfen
- Cooking methods: Frying, Baking
- Cuisine: Italian
- Energy 1,363.28 (Kcal)
- Carbohydrates 73.35 (g) of which sugars 45.35 (g)
- Proteins 8.77 (g)
- Fat 117.70 (g) of which saturated 31.51 (g)of which unsaturated 80.38 (g)
- Fibers 3.11 (g)
- Sodium 187.76 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole milk
- 1 cup bread flour
- 3 tbsp butter
- 3 tbsp sugar
- 3/4 tsp fresh yeast (or 1/2 tsp dry)
- 1 egg
- 1/2 lemon zest (organic)
- 1/2 tsp salt
- 4 cups peanut oil
- 1 1/4 cup apricot jam (or other fruit type)
- 1 3/4 cup Nutella® (or pistachio cream)
- 1 1/2 cup custard (classic or chocolate)
Tools
- Saucepan
- Bowl
- Stand Mixer
- Frying Pan
Steps
Place the milk with the sugar in a saucepan, warm it slightly, and stir with a whisk until the sugar is dissolved. Remove from the heat, let it cool (it should be just lukewarm), then add the yeast and mix well until the yeast is also dissolved. Cover the saucepan with plastic wrap and let it rest at room temperature for about 35/40 minutes (times vary depending on room temperature).
Pour both flours into the stand mixer (hook) or a large bowl, add egg, lemon zest, and the mixture of milk, sugar, and yeast. Knead until all ingredients are combined. Add the salt and knead again. Finally, add the softened butter and continue kneading until the dough becomes smooth (it separates on its own from the stand mixer hook). If kneading by hand, transfer the dough to a work surface.
Shape the dough into a ball, place it in a lightly greased bowl, cover with plastic wrap, and let it rise at room temperature for about 2 to 2 and a half hours until it doubles in size. Once the dough has risen, transfer it to a work surface and cut it into pieces of about 2 oz each. Form balls and place them on a baking sheet with parchment paper underneath each one. Cover with a cloth and let rest again for about 30 minutes.
Put the vegetable oil in a high-sided saucepan, heat it, and bring it to 338°F. Then start frying the krapfen, also dropping the piece of parchment paper inside; it will detach on its own in the oil (retrieve it with kitchen tongs and remove it). Cook no more than 2 krapfen at a time, about 2 minutes per side. Once ready, drain them with a slotted spoon and place them on a plate with absorbent paper.
Make a hole on the side of the Krapfen using a knife or the tip of scissors until you reach the center of the bombolone. Insert the chosen filling into a piping bag (7 mm hole) and fill the krapfen, leaving a drop of filling on the side. Dust with granulated or powdered sugar and serve.
NOTES
For a good result of the dough, I recommend working it long enough until it appears smooth, homogeneous, and shiny.
Leavening times vary slightly depending on room temperature.
For perfect frying, the oil temperature must be stable and not exceed 338°F; otherwise, the krapfen will burn on the outside while remaining raw inside.
BAKED KRAPFEN It is possible to bake the krapfen in a static oven at a temperature of 356°F for about 15 minutes until golden.
STORAGE
Since krapfen are sweet fried doughs, I recommend enjoying them at least within the day if not immediately. If not filled with custard, you can store them outside the fridge. In any case, if you fry the krapfen in advance, I recommend filling them only at the last minute, just before serving them.
FAQ
Why is it called krapfen?
The word krapfen derives from the ancient German krafo (hook, claw), then became krappa in the Gothic language and graffa in the Neapolitan and Sicilian languages. The name refers to a hypothetical original elongated shape of the dessert.
Where are krapfen stored?
I recommend storing creams in the fridge in piping bags and empty krapfen at room temperature, filling them when serving. To keep them longer, up to the next day, you can put them in a plastic airtight bag.
How long do krapfen last in the fridge?
If filled, they keep in the refrigerator for a couple of days. We do not recommend freezing the raw dough as, once thawed, it will not puff up when cooked.
What is the difference between bomboloni and krapfen?
Essentially none, except for the different recipe versions. With different names, today the krapfen is widespread throughout Europe and much of the World; in Italy, for example, it is well known as “bomba” or “bombolone,” although in several northern regions, it is referred to by the original name krapfen or faschingskrapfen.
