Krapfen, Berliner, Faschingskrapfen, Krofne, Donuts - they are all names for a delicious deep-fried pastry with a sugary twist. Whether you call them by their German, Austrian or Croatian name, or simply refer to them as donuts, there is no denying the universal love for this sweet treat. And now, with English subtitles available, even non-German speakers can indulge in the history and versatility of this popular dessert.

Krapfen/Berliner/Faschingskrapfen/ Krofne/ Donuts/ ENG SUB

Greetings, my dear friends. I have a new (or rather, old) recipe for you. These are called “Faschingskrapfen” in Austria or “Berliner Krapfen” in Germany, a type of doughnut-like pastry. I actually posted a recipe for these over five years ago, which some of you may still remember, but the quality wasn’t the best. I’ve made a few changes to the recipe since then, and it received a lot of attention, so I decided to film it again with better quality. I’ll be showing you how I made these delicious pastries.

First, we need 250 milliliters of lukewarm milk and 20 grams of fresh yeast (or 7 grams of dry yeast), which we mix together until the yeast dissolves. Then, we add 80 grams of sugar, 500 grams of flour (in Austria, type 1, or in Germany, type 405 or 480), and the separated egg yolks. Don’t throw the egg whites away, as we can use it for something else. Add a teaspoon of lemon zest, half a teaspoon of salt, 8 grams of vanilla sugar, and a dash of rum aroma (or a tablespoon of actual rum). Mix everything with a mixer or with your hands until the dough is smooth and elastic.

Cover the dough with a damp cloth and let it rest in a warm place for 45-60 minutes until it has doubled in size. Divide the dough into pieces of 60-70 grams each and shape them into smooth spheres. Place them on a baking sheet and let them rest for another 30 minutes. Cover them with a damp cloth again during this time.

Heat some sunflower oil in a frying pan until it reaches a temperature of around 160-170 degrees Celsius. Gently place the doughnuts in the oil, and let them fry until they are golden brown on both sides. Take them out of the oil, and let them drain on a piece of kitchen paper.

Once the doughnuts have cooled down, you can fill them with whatever you like. Some prefer vanilla cream, others prefer jam or custard. Cut a small incision into the doughnuts and fill them with your filling of choice. These Faschingskrapfen are best served on the same day they were made, but can be kept in an airtight container for a few days.

There you have it, a simple recipe for Faschingskrapfen/Berliner Krapfen. This pastry is popular in Germany, Austria, and other parts of Europe, especially during carnival season. You can make them at home with this easy recipe, and impress your friends and family with your baking skills.
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