{"id":98,"date":"2025-02-28T13:12:25","date_gmt":"2025-02-28T12:12:25","guid":{"rendered":"https:\/\/www.steirische-spezialitaeten.at\/en\/?p=98"},"modified":"2025-02-28T13:24:07","modified_gmt":"2025-02-28T12:24:07","slug":"krapfen","status":"publish","type":"post","link":"https:\/\/www.steirische-spezialitaeten.at\/en\/krapfen\/","title":{"rendered":"Jam-Filled Krapfen"},"content":{"rendered":"

With our simple Faschingskrapfen recipe<\/strong>, you\u2019ll achieve soft and fluffy krapfen<\/strong> with ease! With helpful tips and a video tutorial, you can bake these delightful treats yourself\u2014even as a beginner. Try this trusted carnival recipe<\/strong> today!<\/p>\n

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\"Krapfen\"<\/div>\n\t
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Jam-Filled Krapfen<\/h2>\n
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The Faschingskrapfen is characterized by its round, ball-like shape<\/strong> and the pale ring in the middle<\/strong>, which forms as the dough expands further while frying.<\/span><\/div>\n
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<\/g><\/svg><\/span> Cook Time <\/span>2 hours<\/span><\/span> hours<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>2 hours<\/span><\/span> hours<\/span><\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Servings <\/span>18<\/span> Krapfen<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>
  • \u00bd<\/span> kg<\/span> 500 g plain wheat flour (Type W 480\/405 or 700\/550)<\/span><\/li>
  • 1<\/span> tsp<\/span> salt<\/span><\/li>
  • \u00be<\/span> cube fresh yeast<\/span> 30 g<\/span><\/li>
  • Approx. \u00bc L lukewarm milk<\/span><\/li>
  • 40<\/span> g<\/span> butter<\/span><\/li>
  • 40<\/span> g<\/span> sugar<\/span><\/li>
  • 4<\/span> egg yolks<\/span><\/li>
  • 1<\/span> shot of rum<\/span> helps reduce fat absorption when frying; don\u2019t worry, the alcohol evaporates during baking<\/span><\/li>
  • Optional: lemon zest<\/span><\/li>
  • 1<\/span> L<\/span> fat for frying<\/span> lard and\/or sunflower oil<\/span><\/li>
  • 200<\/span> ml<\/span> finely strained apricot jam for filling<\/span><\/li>
  • Powdered sugar for dusting<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>

    Activate the yeast<\/h4>
    • Crumble the fresh yeast into the lukewarm milk, add two pinches of sugar, whisk, and let it sit for a few minutes.<\/div><\/li>
    • \u26a0\ufe0f *Make sure the milk is not too hot (max. 35\u00b0C), or the yeast will lose its effectiveness!*<\/div><\/li><\/ul><\/div>

      Prepare the dough<\/h4>
      • Meanwhile, gently melt the butter. Add the prepared milk mixture, egg yolks, the remaining sugar, and rum, then mix well.<\/div><\/li>
      • In a large bowl, combine the flour and salt. Pour in the egg yolk-milk mixture<\/strong> and knead into a smooth dough\u2014using a hand mixer with dough hooks, a stand mixer, or traditionally by hand. \ud83d\ude09<\/span><\/div><\/li>
      • The dough should be smooth and elastic<\/strong>, pulling away from the sides of the bowl.<\/span><\/div><\/li><\/ul><\/div>

        Let the dough rise<\/h4>
        • Cover the dough and let it rise in a warm, draft-free place<\/strong> (such as an oven at max. 40\u00b0C) until doubled in size<\/strong>.<\/span><\/div><\/li>
        • After the first rise (approx. 30 minutes<\/strong>), punch the dough down and let it rise again (**another 15 minutes**).<\/span>
          <\/div>- This double rising process<\/strong> makes the dough fine-textured and airy.<\/span><\/div><\/li><\/ul><\/div>

          Shape the krapfen<\/h4>
          • Knead the dough again. Using a dough scraper, cut small pieces and shape them into smooth, round balls<\/strong> by rolling them with gentle pressure on a lightly floured surface.<\/span><\/div><\/li>
          • - Alternatively, use a tablespoon to scoop portions directly from the bowl, knead briefly, and roll into balls.<\/div><\/li>
          • - For even sizes, weigh each dough piece (50\u201370 g per krapfen<\/strong>, depending on preference).<\/span><\/div><\/li><\/ul><\/div>

            Let them rise again<\/h4>
            • Place the shaped krapfen onto a floured cloth<\/strong>, gently flatten them slightly<\/strong>, cover with another cloth, and let them rise again.<\/span><\/div><\/li><\/ul><\/div>

              Frying<\/h4>
              • Heat lard or oil in a deep pan or pot to approximately 150\u00b0C.<\/span>
                <\/div>- To check the temperature, dip a wooden stick into the oil\u2014if small bubbles appear, it's ready!<\/span>
                <\/div>- Place the krapfen into the hot fat with the top side down and fry for 3\u20134 minutes, covered.<\/span>
                <\/div>- Once they turn a beautiful golden brown, flip them and fry uncovered for another 3 minutes.<\/span>
                <\/div>- Tip<\/strong>: Fry a test krapfen first to ensure the oil temperature is right!<\/span><\/div><\/li><\/ul><\/div>

                Draining & cooling<\/h4>
                • Remove the freshly fried krapfen with a slotted spoon and let them drain on paper towels to absorb excess oil. Let them cool slightly.<\/span><\/div><\/li><\/ul><\/div>

                  Filling<\/h4>
                  • Stir the finely strained apricot jam until smooth and fill it into a pastry injector or piping bag with a filling nozzle.<\/span>
                    <\/div>- If the jam is too thick, warm it slightly.<\/span>
                    <\/div>- Carefully insert the nozzle into the pale ring on the side of the krapfen and inject the filling.<\/span><\/div><\/li><\/ul><\/div>

                    Final touch<\/h4>
                    • Dust the fluffy krapfen generously with powdered sugar and enjoy! \ud83c\udf89<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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                      Video<\/h3>