Krapfen: Austrian treat

Enjoying a krapfen, or doughnut, is mandatory during Carnival. But do you really want to wait until February to eat one?

Legend says that krapfen originated in Graz, Austria, where they were traditionally prepared and sold in the streets during Carnival since the 1600s. They arrived in Italy centuries ago, mainly in Trentino Alto Adige, but are now found throughout the country.

They have different names depending on the region, but when we talk about “bomboloni” in Italian (literally translation – bombs), ready to explode in your mouth, we all know that the only thing left will be crumbs.


for about 15 krapfen

250 g 00 flour
250 g Manitoba flour
70 g caster sugar
2 eggs
250 ml whole milk
4 g dry yeast (or 15 g fresh yeast)
70 g butter (soft)
10 g sale
grated lemon zest


Prepare the yeast; put 100 g of flour, the dry yeast, and a spoonful of caster sugar in a bowl. Mix and add 90 ml of milk at room temperature, and combine until uniform. Cover the bowl with cling film and allow to rise for about 30 minutes in a dry location.
Then, to this mixture, add the beaten eggs, sugar, remaining flour, milk, and lemon zest and begin kneading with the wire whip, for about 5 minutes.
Remove the wire whip and insert the dough hook, continuing to knead. Add the soft butter a little at a time. Do not add more until the previous amount added has been completely absorbed.
Knead until the gluten has been developed and the dough is smooth and pulls away completely from the bowl.
Now take the dough, which will be very soft, and make a smooth ball. Allow it to rise for about an hour and a half, preferably two.
Take the ball and roll it out on a lightly floured surface until it is about 1.5 cm thick. Cut out rounds with a mould. Cut squares out of baking paper and put each round on a piece of baking paper. This will make frying easier!
Allow the krapfen to rise for about 40 minutes in the oven, which is turned off.


Use a thick-bottomed pot and fry them in an abundant amount of peanut oil. The temperature of the oil must not be too low; otherwise, the doughnuts will absorb the oil, nor should it be too high, or they will be too brown on the outside and raw inside.
Cook only a few krapfen at a time and turn them until they are golden.
Leave each krapfen on kitchen paper and fill then with a pastry bag or kitchen syringe.

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