Vanillekrapfen | Sweet Cream filled buns

Vanillekrapfen lined up in a silver baking sheet with a piping bag.

Vanillekrapfen | Sweet Cream filled buns

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 Time15

Proofing time1

Total Time1 45

Course: Afternoon Kaffee, Breakfast, Dessert

Cuisine: German

Keyword: Doughnuts, Krapfen, Vanilla Cream

Servings:

Calories: 420kcal

Equipment

Stand Mixer

Ingredients

Vanilla Cream

1 packet vanilla pudding mix
250 ml milk
200 ml heavy cream

Dough

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

Sugar Coating

200 grams granulated sugar
60 grams butter melted

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Instructions

Vanilla Cream

Follow the instructions for the instant or cooked vanilla pudding but use only half of the milk that is called for on the box.
If you made cooked pudding, lay a piece of plastic wrap onto the surface of the pudding to keep it from forming a skin as it cools. Place the finished pudding into the fridge to chill for an hour.

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.
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 & Bake

Preheat the oven to 350 F or 325 F if baking on convection.
Arrange two racks so that they divide the oven into thirds and line two baking sheets with silicone mats or parchment paper.
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 6 rolls onto each baking sheet, leaving at least 2 inches between each roll.
Leave the rolls to rest for 20 minutes somewhere warm to proof.
Then bake for 15 minutes - rotate the baking sheets halfway through if not baking on convection.
When the krapfen are finished baking, work one at a time and brush them with butter, then roll them in granulated sugar.
Leave to cool before assembling.

Assembling

If the vanilla pudding is very stiff, use an electric whisk to beat the chilled vanilla pudding until smooth.
Then whisk the heavy cream on medium high speed until stiff peaks form.
Gently fold the stiff whipped cream into the vanilla pudding and fill it into a piping bag fitted with a metal piping tip.
Poke a hole into the side of each bun with the end of a spoon and wiggle it around to create a whole inside the bun.
Push the piping tip into the hole of each cooled bun and fill until the cream starts to come back out of the opening.

Notes

These are best when made and eaten on the same day but they will keep ok in the fridge if stored in an airtight container for a couple days.

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