Krapfen Recipe

Overhead image of multiple jam filled krapfen rolled in sugar on a few squares of parchment paper.

Sweet yeasted buns filled with vanilla cream and dusted with powdered sugar, these Vanillekrapfen are a classic German bakery item perfect for an afternoon snack!

Prep Time30

Cook Time16

Proofing time1

Total Time1 46

Course: Afternoon Kaffee, Breakfast, Dessert

Cuisine: German

Keyword: Doughnuts, jam, Krapfen

Servings:

Calories: 343kcal

Equipment

Stand Mixer

Ingredients

Dough

500 grams ap flour
50 grams sugar
15 grams instant yeast or dry active yeast
250 mililiter milk
1 egg
1 egg yolk
60 grams butter softened
1 teaspoon vanilla extract

Frying

1 liter vegetable oil

Sugar Coating and jam filling

200 grams granulated sugar
8 oz raspberry jam may need more depending on how much fits into each donut.

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Instructions

Dough

In the bowl of a stand mixer, add in the flour and sugar. Then whisk it together by hand and make a well in the center of the flour.
Pour the yeast into the well and then add in the warmed milk.
Stir some of the flour/sugar mixture into the milk and yeast mixture from the edges of the well - no more than 1/4 cup of the dry mixture.
Cover the bowl with a towel for 10 minutes.
After the ten minutes, use a rubber spatula give the whole bowl a brief mix.
Add in the egg, egg yolk, butter, and vanilla extract. Knead the mixture with the dough hook on the stand mixer for 10-15 minutes on low speed until it is smooth and the bowl is clean.
Then knead for an additional 10 minutes by hand until it can be stretched 1"-2".
Remove the dough and shape it into a ball. Lightly grease the mixing bowl and place the ball of dough back in.
Cover the bowl with a towel or plastic and place somewhere warm for 30-45 min. The dough should double in size.

Shape

Divide the dough into 12 equal portions.
Shape each portion into a ball by first flattening it slightly into a disk and then tucking all the edges of the disk under.
Shape your hand into a claw over the ball of dough with the smooth side face up. Roll the ball around in your hand on a clean work surface to create tension on the dough and seal the seem on the bottom of the ball.
Place each roll onto a lightly floured square of parchment paper to proof.
Leave the rolls to rest for 30 minutes somewhere warm to proof.
Start to heat up the fry oil about 10-15 minutes before they are done proofing.

Fry the Krapfen

Place a wire rack onto a baking sheet and cover with two layers of paper towel.
Fill a wide bowl with the granulated sugar to roll the krapfen in once they are fried.
Heat about 4"-5" of oil in a large pot to 360 F.
Once the rolls have proofed and the oil is hot, use the piece of parchment to carefully lift the roll and tip it onto a slotted spoon or spider.
Lower the roll into the hot oil and fry for 2 minutes. * Only add in three rolls at a time to keep the oil temperature from dropping below 350 F which is the ideal temperature for frying these.
Once they have been fried for 2 minutes on one side use the spoon to carefully push on one edge, which will flip them over. Then leave to fry for another two minutes.
Scoop each krapfen out individually with the slotted spoon and place on the paper towel lined rack to drain off any extra oil.
Allow the oil to reheat to 360 F before adding in the next batch of krapfen.
While the second batch is frying, roll the first batch in the sugar and place on a new wire rack to cool.

Assembling

Once all of the krapfen have been fried and rolled in sugar, use a small knife to poke a hole in the side of each donut.
Fill a piping bag with jam. Place the tip of the bag into the opening of each donut and squeeze the jam into the donut until no more will fit.

Notes

These are best when made and eaten on the same day.

Nutrition