These homemade Krapfen are irresistibly soft and airy, with a tender crumb that melts in your mouth. The rich yeast dough creates a classic bakery texture, while your choice of filling allows for endless customization.
They’re perfect for holidays, special gatherings, or whenever you’re craving a comforting sweet treat. Despite their impressive appearance, they’re surprisingly simple to prepare with a bit of patience for rising time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour active dry yeast warm milk granulated sugar unsalted butter, softened egg yolks salt vanilla extract vegetable oil for frying jam, custard, or preferred filling powdered sugar for dusting
Directions
In a small bowl, dissolve the yeast in warm milk with a teaspoon of sugar. Let sit for 5–10 minutes until foamy.
In a large bowl, combine flour, remaining sugar, and salt.
Add egg yolks, softened butter, vanilla extract, and the activated yeast mixture to the flour. Mix until a soft dough forms.
Knead the dough for about 8–10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
Roll out the dough to about 1/2 inch thickness. Cut into rounds using a cookie cutter or glass.
Place the rounds on a floured surface, cover lightly, and let rise again for 30–45 minutes.
Heat vegetable oil in a deep pot to 350°F (175°C).
Fry the dough rounds in batches for about 2–3 minutes per side, until golden brown.
Remove and drain on paper towels.
Once slightly cooled, fill with jam or custard using a piping bag.
Dust generously with powdered sugar before serving.
Traditionally, Krapfen are filled with apricot jam, but raspberry jam, vanilla custard, chocolate cream, or even Nutella-style spreads work beautifully.
For a citrus twist, add lemon zest to the dough. You can also roll the freshly fried Krapfen in granulated sugar instead of dusting with powdered sugar.
Some variations include a small spoonful of rum in the dough for added flavor depth.
Storage/Reheating
Krapfen are best enjoyed fresh on the day they’re made.
Store leftovers in an airtight container at room temperature for up to 1 day. If filled with custard, refrigerate and consume within 2 days.
To refresh, warm briefly in a low oven (300°F / 150°C) for about 5 minutes. Avoid microwaving for too long, as it may affect the texture.
Freezing is possible before filling. Freeze the unfilled, cooled Krapfen in an airtight container for up to 2 months. Thaw and warm slightly before filling and serving.
FAQs
What is the difference between Krapfen and regular doughnuts?
Krapfen are typically yeast-raised and filled after frying, often without a hole in the center.
Can I bake Krapfen instead of frying?
Traditionally they are fried for the classic texture, but you can bake them at 375°F (190°C) for about 12–15 minutes, though the texture will differ.
Why didn’t my dough rise properly?
The yeast may have been inactive or the milk too hot. Ensure the milk is warm, not hot, and that the yeast is fresh.
How do I keep them from absorbing too much oil?
Maintain a steady oil temperature around 350°F (175°C) and avoid overcrowding the pot.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise overnight and continue the next day.
What filling is traditional?
Apricot jam is the most traditional filling in many regions.
Why is there a pale ring around the middle?
That pale ring forms naturally when the dough rises properly and floats evenly while frying.
Can I use instant yeast?
Yes, instant yeast can be mixed directly with the dry ingredients without dissolving first.
How do I fill them without a piping bag?
You can use a zip-top bag with a small corner snipped off as an alternative.
Are Krapfen the same as Berliner?
They are very similar, and in some regions, the names are used interchangeably.
Conclusion
Krapfen are a timeless pastry that combines soft, airy dough with sweet, flavorful fillings. Whether dusted with powdered sugar or rolled in granulated sugar, these golden treats bring a touch of celebration to any occasion. With a little patience and simple ingredients, you can recreate this beloved bakery classic right in your own kitchen.
This Krapfen recipe creates light, fluffy, yeast-raised doughnuts filled with jam or custard and dusted with powdered sugar. A beloved Central European pastry, homemade Krapfen are soft, airy, and perfectly golden—ideal for holidays, celebrations, or whenever you crave a classic bakery-style treat.
Author:Catherine
Prep Time:25 minutes
Cook Time:10–15 minutes
Total Time:~2 hours 40 minutes
Yield:10–12 Krapfen
Category:Dessert
Method:Frying
Cuisine:Central European
Diet:Vegetarian
Ingredients
3 ½ cups all-purpose flour
2 ¼ teaspoons active dry yeast (1 packet)
¾ cup warm milk
¼ cup granulated sugar
4 tablespoons unsalted butter, softened
3 egg yolks
½ teaspoon salt
1 teaspoon vanilla extract
Vegetable oil for frying
½–¾ cup jam, custard, or preferred filling
Powdered sugar for dusting
Instructions
In a small bowl, dissolve yeast in warm milk with 1 teaspoon sugar. Let sit for 5–10 minutes until foamy.
In a large bowl, combine flour, remaining sugar, and salt.
Add egg yolks, softened butter, vanilla extract, and activated yeast mixture. Mix until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic.
Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1.5 hours, until doubled in size.
Roll dough to about ½-inch thickness. Cut into rounds using a cookie cutter or glass.
Place rounds on a floured surface, cover lightly, and let rise again for 30–45 minutes.
Heat oil to 350°F (175°C) in a deep pot.
Fry in batches for 2–3 minutes per side until golden brown.
Drain on paper towels.
Once slightly cooled, fill with jam or custard using a piping bag.
Dust generously with powdered sugar before serving.
Notes
Maintain oil temperature at 350°F (175°C) to prevent excess oil absorption.
Apricot jam is the most traditional filling.
Add lemon zest or a splash of rum to the dough for extra flavor.
Freeze unfilled Krapfen for up to 2 months and fill after reheating.
