Faschingskrapfen (Carnival doughnuts)

IMG_0070Do you want to surprise your guests this Carnival with a different dessert? Krapfen is what you are looking for! They are curious combination of doughnut and sweet fritter very typical for the Carnivals in Germany. They will astonish you with their easy preparation and their delicious traditional flavour.

The Faschingskrapfen are a kind of stuffed doughnut very popular in Germany for the Carnival season. You can easily find them all the year, they are also known as Berliners, but you can not deny that the super German long word is much cooler.

IMG_0054Historically, Krapfen were eaten the day before ash Wednesday (in German Faschingsdienstag, literally Carnival Tuesday). That was because among their ingredients, there were all the kind of food that was forbidden to eat during the coming Lent days..

IMG_0064Nowadays, the tradition remains, but now it has nothing to do with Lent. It is, plainly and simply, just another excuse we have to eat like pigs, because this is what sweet lovers enjoy doing 🙂

IMG_0072Well, today I want to give my contribution to keep this tradition and that is why I am sharing this recipe and I encourage you to do it. I have to warn you about something, the Germans…, they know a lot about cars and sweets. Believe me, this sweets come with the Made in Germany warranty! I already have you all eating out of my hands, right?

IMG_0059In my opinion, those sweets have 95% DNA of a doughnut, but they are not called like this. Although, their dough has a little bit more consistency, with a tendency of being sweet fritters. Therefore, I will call them doughnut with fritters’ graft. Yeeeesss, I love my new definition!!

IMG_0078In their plain form, the Krapfen are stuffed with apricot jam and topped with a bit of icing sugar. But you are free to play with different kinds of decorations. I’ve made one version with pink icing and stuffed with raspberry jam and another one with chocolate and almonds icing and stuffed with vanilla cream.

IMG_0066Now is your turn, let your imagination fly and decorate and stuff them with whatever you like. And if you choose the typical form stuffed with apricot jam, you will not regret neither! Sometimes classics are the best choices!


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Serves: 24 doughnuts
Cooking Time: 45 min. Total: 2 hours


  • For the dough:
  • 400 ml milk (lukewarm)
  • 40 g yeast
  • 2 Tbsp sugar
  • 750 g flour (sifted)
  • 50 ml oil
  • 1/2 tsp salt
  • 2 eggs
  • 1 bag (10 g) vainilla sugar
  • 1 lemon grated peel
  • 2 Tbsp rum
  • 1 l sunflower oil (for frying)
  • For the pink icing version:
  • 100 g icing sugar
  • 2 o 3 Tbsp milk
  • Pink food colorant
  • raspberry jam (for the filling)
  • For the chocolate and cream version:
  • 100 g milk chocolate
  • 50 g laminated almonds
  • 1 bag of vanilla pudding (for the filling)
  • 200 g whipping cream (for the filling)
  • 3 Tbsp sugar (for the filling)



Put the milk in a big bowl, add the yeast in small pieces and stir until it dissolves. Add sugar and stir. Add half of the flour (350 g aprox.) and stir until incorporated. Add oil, salt and eggs. Stir. Add also rum and lemon grated. Mix well all ingredients.


Add the rest of the flour and mix well, better use an elextrical mixer if you have one with the helix accesory, it has to be very well mixed. Once is done, make a ball with the dough in the bowl, sprinkle with flour and cover the bowl with a dishcloth.


Leave to rest at room temperature or, if you want to make it faster, in the oven at 30ºC until it grows to double its size (from 30 to 45 minutes). Once it has doubled its volume, put in a sprinkled flour surface and knead it with the hands. Roll it to more or less 1 cm heigh.


Then, using a glass dipped in flour as I show in the picture, make dough circles and place them in a tray well coated with flour. Knead dough again and make more circles, and like this until the dough is over.


Just like before, leave the circles to rest in the oven or at room temperature covered with a dishcloth for about 30 minutes. They have to grow as you see in picture below.


Once this is done, it is time to frye them. The frying process has some tricky points, here I explain them. Pay attention because they are important in order to get a good result.


Put a lot of oil, 1 l at least and use a high pan or pot so that level of oil is high enough to avoid the balls touching the pan bottom.


Oil temperature cannot be very high. Also shall not be cold.


When you fry the first face you must use a cover like in the picture to let them inflate.


When you fry them for the other side, must be without cover.


Fry them for 2 to 3 minutes each side. Remove them from oil and place them in a plate with paper to absorve the oil excess.


Once they are fryed they look like this. One would eat them all right now, but don’t do it, try to resist!! We have to decorate them first! OK, you can eat some of the uggliest ones.


For the pink icing decoration:


Heat the jam a bit in the microwave (like 30 seconds), it will make easier to handle. Fill in a squeeze bottle with the jam and introduce the tip on the sides of the Krapfen and stuff them with some jam.


Mix powdered sugar with milk and food colorant. Deep one side of the Krapfen on it, top it with some color sprinkles and let it dry.


For the chocolate and cream decoration:


Melt chocolate and deep one side of the Krapfen on it. Sprinkle with almonds and let it dry. Once dried, cut them in halves.


Prepare the pudding mix following the instructions in the bag. Let it cool. Whipe the cream, once it is almost done add the sugar. Mix pudding with cream. Fill in a pastry bag and use to stuff the Krapfen.

Sweet dreams,

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