Tuesday, February 3, 2015

Recipe for Faschingskrapfen, Berliner aka German-Austrian Donuts

Austrian Donut
Austrian Donut
Fasching is the time for Krapfen. In Germany and Austria you can find them in bakeries and pastry shops long before Faschingsdienstag. Almost for the whole time of Carnival bake shops through out Germany and Austria offer them.

The classic "Carnival Donut" as we would maybe describe our Faschingskrapfen comes with apricot jam. So at least in Austria.
In Germany all different kinds of fillings for "Berliner" are popular as well. Like vanilla cream, in the US also widely referred to as "Bavarian cream", raspberry jam or other jams.

In our Faschingskrapfen recipe we use apricot jam, because we think the Austrian Donut tastes best with it.

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INGREDIENTS:
  • 425 grams all purpose flour
  • 200 grams apricot jam
  • 140 grams milk
  • 45 grams granulated sugar
  • 40 grams unsalted butter, room temperature
  • 2 eggs
  • 2 egg yolks
  • 21 grams fresh yeast
  • 5 grams rum
  • 3 grams fresh lemon zest, freshly grated
  • the core from a half vanilla bean


all purpose flour, lard and powdered sugar for baking and finishing

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PREPARATION:

  • in a saucepan make milk luke warm and dissolve yeast in it
  • take 150 grams of the flour and stir into the milk until you have a thick batter
  • let this starter dough rest for about 30 minutes until it rises
  • in a standmixer combine remaining flour, lemon zest, butter, rum, eggs and egg yolks and granulated sugar
  • when starter dough is ready, add it to the remaining ingredients in the stand mixer and mix with the dough hook until dough is smooth comes off the mixing bowl
  • cover bowl with clear wrap and let rest in a warm area until dough rises
  • on a slightly with flour covered surface roll dough into a 1.5 inch thick string and cut off 0.75-1 inch thick slices
  • with your hands roll the slices into balls
  • put balls on a cloth that is covered with flour, press them flat with gentle pressure, cover with flour and another fresh cloth and let rise for about 50 minutes or until the volume has almost doubled
  • in a wide pan bring lard to about 335 degrees Fahrenheit 
  • put the austrian donuts into the hot fat with the nice side down and fry for about 3 minutes or until golden brown
  • turn the donuts with spoons or forks to fry them on the other side for about 3 minutes or until golden brown
  • when golden brown on both sides, remove from the hot fat and put on kitchen towels
  • while still warm take a pastry bag that is filled with the apricot jam and fill donuts with the jam by injecting the pastry bag's tip into the bright side of the donut
  • when cooled down dust donuts with powdered sugar


Pictures of most of the steps:
Austrian Donut Recipe

German Donut Recipe

Faschingskrapfen Recipe

Dough for home made Faschingskrapfen
Dough for home made Faschingskrapfen

Slice dough into pieces
Slice dough into pieces

Bring the German Donuts in shape
Bring the German Donuts in shape

Let the donuts rise for about 50 minutes
Let the donuts rise for about 50 minutes

fry donuts with the nice side down first
fry donuts with the nice side down first

Fill Krapfen with apricot jam
Fill Krapfen with apricot jam

Home made Austrian/German Donut with powdered sugar
Home made Austrian/German Donut with powdered sugar