Today I propose these soft krapfen, great to enjoy both for breakfast and snack, to be filled with jams, preserves or cocoa cream. They are very soft and keep well even the next day. Krapfen or Berliners are a typical German dessert of leavened dough, fried and then filled. They can be dusted with either powdered sugar or granulated sugar. Generally, Krapfen are prepared with butter and milk, but in this version, I preferred to use water and sunflower oil, which make them softer and lighter. But if you love the classic Krapfen, do not miss the recipe by Maestro I. Massari.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 17 Hours
- Preparation time: 1 Hour
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons, Carnival
Ingredients
- 4 cups flour (W 240)
- 3 tbsp sugar
- 2 1/2 tsp fresh yeast
- 1 1/8 cups water
- 2 eggs
- 1/4 cup sunflower oil
- 1 tsp salt
- 1 tbsp honey
- 1/2 lemon (grated zest)
- 1 vanilla bean
Tools
- 1 Mixer
- 1 Kneading board
- 1 Bowl
- 1 Baking tray
Steps
Prepare a starter dough with 3/4 cup of flour, 1/2 cup of water, and the yeast.
Mix the ingredients well with a fork and cover with plastic wrap.
Let it rest for 30 minutes in a warm place.
In the bowl of the mixer, add the starter dough, the flour, and the eggs.
Start kneading by gradually adding the remaining water.
Once the dough is formed, add the sugar and flavors.
Finally, add the honey and salt.
Incorporate the oil into the dough.
Work for another 10 minutes or so.
Stop the machine and let the dough rest at room temperature for 2 hours, covered with plastic wrap.
Transfer to the fridge overnight.
The next morning, take it out of the fridge and form balls of about 50 g each.
Place them on a baking tray lined with parchment paper.
Let them rise until doubled in size in a warm place.
Fry in peanut oil at 340°F.
Drain on absorbent paper and immediately roll in granulated sugar.
Fill with jams and preserves as desired.
Advice
They keep for 2 days and can be warmed for a few seconds in the microwave.
They can be filled with any jam or preserve.
They can be frozen before the final rising, that is after shaping. Place them on a tray and put them in the freezer. Later, just thaw them at room temperature and proceed with rising and then frying.
They can be frozen before the final rising, that is after shaping. Place them on a tray and put them in the freezer. Later, just thaw them at room temperature and proceed with rising and then frying.
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