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Krapfen

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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.

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.

  • Best enjoyed fresh the same day.

Find it online: https://cookibly.com/krapfen/