Krapfen

Here’s a classic Krapfen recipe. These are fluffy, deep-fried pastries filled with jam and dusted with sugar — perfect for holidays, parties, or anytime you want something indulgent!

Ingredients

250 g lukewarm milk

2 egg yolks

1 egg

500 g flour

50 g sugar

42g fresh yeast

1 pinch of salt

60 g softened butter

250 g apricot jam

icing sugar

Oil for frying

Method

Warm the milk slightly (not hot). Dissolve the yeast and 1 teaspoon sugar in the milk. Let sit for 10–15 minutes until foamy. In a large bowl, mix flour, sugar, salt, vanilla, lemon zest.

Add yeast mixture, eggs, and butter. Knead everything into a smooth, elastic dough (about 10 minutes by hand or 5–7 minutes in a stand mixer). Cover and let rise in a warm place for 1 hour, or until doubled in size.

Roll out dough to about 2–2.5 cm (1 inch) thickness. Cut into circles using a cookie cutter or glass (~7–8 cm diameter). Place on a floured cloth or tray, cover, and let rise another 30–45 minutes.

Heat oil to 160–170 °C. Fry the doughnuts in batches — about 2–3 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels. While still warm, use a piping bag or syringe to fill with jam. Dust generously with powdered sugar.