Krapfen with raspberry jam are delicious fried doughnuts that are easy to prepare and irresistible! These fried sweets of Austrian origin, like bomboloni, can be filled in many ways: with nutella, pistachio cream, custard, and naturally with jams and preserves like raspberry jam with its characteristic sweet-tart taste. Easy to prepare either by hand or using a stand mixer, the key to perfect krapfen is to follow a few simple rules: double rising, first for the dough and second once the doughnuts are formed. Frying should occur in a high-sided skillet or pot in plenty of oil at a temperature of 340°F. And finally, don’t rush because to have dry and fluffy krapfen, it’s important to cook them few at a time.
The preparation is very simple: we mix by hand or in a mixer the flour with sugar, eggs, yeast, milk, and grated lemon zest. Lastly, we incorporate the soft butter, and once a smooth and homogeneous dough is obtained, we let it rise until it doubles. We roll out the dough, cut the krapfen with a round pastry cutter, and let them rise again. Then we fry the krapfen in hot oil, dry them, pass them in sugar, and fill them with raspberry jam.
Perfect for a snack or breakfast, Krapfen with raspberry jam are a delight that is impossible to resist!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 16
- Cooking methods: Frying
- Cuisine: Austrian
- Seasonality: Carnival
Ingredients to prepare Krapfen with Raspberry Jam
- 2 cups Manitoba flour
- 2 cups all-purpose flour
- 1 cup milk
- 2 eggs
- 6 1/2 tbsp sugar
- 5 1/2 tbsp butter
- 1 1/2 tsp fresh yeast
- 1 lemon zest
- 1 1/4 cups raspberry jam
- 6 1/3 cups sunflower seed oil
Tools to prepare Krapfen with Raspberry Jam
- 1 Stand mixer
- 1 Plastic wrap
- 1 Work surface
- 1 Rolling pin
- 1 Pastry cutter
- 1 Pot
- 1 Stove
Steps to prepare Krapfen with Raspberry Jam
To prepare Krapfen with raspberry jam, start by preparing the dough: dissolve the yeast in a little warm milk (about 1/4 cup) with a pinch of sugar and let it rest for 10 minutes. Collect the Manitoba flour, all-purpose flour, sugar, and grated lemon zest in the bowl of the stand mixer. Start the dough hook to mix the flours.
Add the eggs, the yeast dissolved in milk, and the remaining milk, and mix at a low speed until the dough starts to bind and detach from the sides of the bowl.
Add the soft butter and continue mixing until you have obtained a homogeneous dough.
Form a ball with the prepared dough, place it in a bowl, cover it with plastic wrap, and let it rise in the turned-off oven for about 3 hours or until it has doubled in volume.
Once the dough has risen well, roll it out to a thickness of about 1/2 inch on a lightly floured surface.
Use a pastry cutter with a diameter of 3.5-4 inches to cut out discs. As they are ready, place them on a baking sheet lined with parchment paper, cover with a cloth or plastic wrap, and let them rise again for about half an hour to an hour, in the turned-off oven or in a warm and covered place.
Heat abundant oil in a high-sided pot, and when it reaches a temperature of 340°F (you can check that the oil has reached the right temperature with a kitchen thermometer or by immersing a small piece of dough that should immediately float to the surface and turn golden without darkening immediately) cut squares of parchment paper for each krapfen and fry them in the hot oil with their paper (which you will remove with tongs after a few moments). Fry 1-2 krapfen at a time. Let them fry a few minutes on each side, then drain them with a slotted spoon onto kitchen paper and roll them immediately in sugar.
With a knife, make a small hole in each krapfen reaching the center and insert the raspberry jam with a pastry bag allowing it to ooze from the top hole.
Simo and Cicci recommend
Krapfen with raspberry jam are best when freshly made, but you can store them in an airtight container for up to 2-3 days.
It’s very important to keep the oil at the right temperature, between 340°F and 356°F. If it’s too cold, the krapfen will absorb the oil; too hot, and the outside of the krapfen will cook before the inside does, leaving it raw.
You can prepare the dough the night before frying the doughnuts, letting it rest in the fridge and naturally extending the rising times.
To make the krapfen dough by hand, arrange the flour in a mound and pour the eggs beaten with sugar, the yeast dissolved in milk, and work the dough until it’s homogeneous and elastic. Flatten it and incorporate the soft butter a little at a time, along with the grated lemon zest. Knead the dough until it no longer sticks to the work surface. Transfer it to a bowl, cover, and let rise for about 3-4 hours or until it doubles in volume.
