The krapfen originated in Germany, its original name is Berliner Pfannkuchen or simply Berliner. They are soft balls of leavened dough, fried and filled with apricot jam and sprinkled with powdered sugar, my recipe is with baking, they are lighter. The baked krapfen is truly something very delicious, it is a laborious recipe and typical of carnival but this does not prevent them from being prepared on other occasions. They resemble our cream-filled donuts but are different, with differences in the dough and filling. In fact, the donut dough does not contain eggs and the custard is added after baking while krapfen contain eggs and the jam is added during preparation. I look forward to welcoming you on my Facebook page, my Instagram profile, on TikTok, on Pinterest, and on my YouTube channel with my videos for a greeting and a comment.

See you soon, Susy.

Also try these delicious recipes:

Difficulty: Medium
Cost: Very Cheap
Rest time: 2 Hours
Preparation time: 15 Minutes
Portions: 13
Cooking methods: Electric Oven
Cuisine: Italian

221.98 Kcal

calories per serving

Info Close

Energy 221.98 (Kcal)
Carbohydrates 38.94 (g) of which sugars 12.30 (g)
Proteins 6.73 (g)
Fat 4.65 (g) of which saturated 2.62 (g)of which unsaturated 1.58 (g)
Fibers 1.18 (g)
Sodium 37.72 (mg)

Indicative values for a portion of 75 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 for Baked Krapfen

4 cups Manitoba flour
1 cup milk
1.75 oz butter
1 egg
1 egg yolk
1/3 cup sugar
0.5 oz fresh yeast
0.35 oz acacia honey
1 pinch salt
1 lemon zest (grated)
3.5 oz apricot jam
to taste sugar

You will need

Pastry cutter 3 inches in diameter
Bowl steel
Brush

Preparing Baked Krapfen

In the Thermomix bowl I pour 1/2 cup of milk, honey, and yeast 1 minute 98°F speed 1. I add 3/4 cup of Manitoba flour and knead at knead speed for 1 minute, open the lid, scrape the dough from the sides with a spatula, close and start again for 1 minute knead speed. I let the leaven rest in the bowl for 30 minutes.
I add the remaining milk, flour, lemon zest, sugar, the whole egg and yolk, butter, and a pinch of salt. I start the Thermomix for 3 minutes, knead speed.
I transfer the obtained dough to a lightly floured board, knead it by hand for a few minutes, then place it in a bowl covered with plastic wrap to rise for about a couple of hours.
Once risen, on a lightly floured board I roll out the dough to a thickness of 0.4 inches and use a 3-inch pastry cutter to make 26 discs.
I position half on a baking sheet lined with parchment paper and place one teaspoon of jam in the center, wet the edges with the leftover egg white and close with the remaining discs.
I let them rise in the turned-off oven for about an hour until they have doubled in size.
Once risen, I bake them in a preheated static oven for 15 minutes at 356°F. Once cooked, I take them out, let them cool down, and sprinkle with powdered sugar.
In a deep pan, I heat the seed oil, the temperature should not exceed 338°F. I start frying them a few at a time, a maximum of 2 krapfen, over moderate heat until they become puffed and golden. I remove them from the pan with a slotted spoon, let them drain on absorbent paper, and then sprinkle with powdered sugar.