Traditionelle Wiener Faschingskrapfen Recipe

There’s something incredibly rewarding about the first bite into a homemade Wiener Faschingskrapfen—the soft, fluffy dough perfectly balances the sweet burst of apricot jam, making every bit of effort totally worth it. Let’s dive into this sugary adventure and create a batch of these delightful Austrian doughnuts that will have everyone swooning.

As I was growing up, I dearly loved sinking my teeth into a Traditionelle Wiener Faschingskrapfen. These doughnuts—a kind of doughnut that has Bavarian lineage—are primarily made from a sweet yeast dough.

They are enriched with egg yolks for a custardy fill, butter for a tender crumb, and just enough rum to cut the sweet notes in perfect balance. They are fried in deep fat—as doughnuts should be.

(If the doughnut isn’t fried, then it isn’t a doughnut, folks!) The warm vanilla essence that really makes these traditional Viennese Carnival confections outstanding is the result of using vanilla sugar. No ordinary doughnut here.

Ingredients

• All-purpose flour: Provides carbohydrates; forms the structure of the dough.
• Yeast: Leavening agent; helps the dough rise, creating a soft texture.
• Granulated sugar: Adds sweetness; activates yeast when mixed with milk.
• Vanilla sugar: Enhances flavor with a subtle vanilla note.
• Lukewarm milk: Adds moisture; activates yeast and creates tender dough.
• Rum or brandy: Adds rich flavor; helps preserve freshness.
• Egg yolks: Contribute to richness and color; increase dough’s moisture.
• Unsalted butter: Provides tenderness and flavor; adds richness to taste.
• Apricot jam: Sweet and tangy filling; complements the soft dough.

Ingredient Quantities

• 500g all-purpose flour
• 30g fresh yeast or 10g active dry yeast
• 60g granulated sugar
• 1 packet vanilla sugar (approximately 8g)
• 250ml lukewarm milk
• 50ml rum or brandy
• 5 egg yolks
• 1 whole egg
• Pinch of salt
• 80g unsalted butter, softened
• Vegetable oil or lard for frying
• Powdered sugar for dusting
• Apricot jam for filling

How to Make this

1. In a small bowl, combine the yeast with lukewarm milk and 1 tablespoon of sugar. Let this sit for about 10 minutes until it’s foaming nicely.

2. Take a large mixing bowl. Into it, dump the flour, the rest of the sugar, the vanilla sugar, and the salt. Pour in the yeast mixture, the rum, the egg yolks, and the whole egg. And then keep mixing, until it is mixed as well as it can be. And then, too, for good measure, mix it again.

3. Add the butter, softened, and knead the dough until it is smooth and elastic. This takes about 10 minutes by hand or 5 minutes in a stand mixer with a dough hook.

4. Let the dough rise, covered with a clean kitchen towel, in a warm place for 1 to
1.5 hours, or until it has more than doubled in size.

5. After it has risen, deflate the dough and roll it out on a very lightly floured surface to a thickness of about 1 cm.

6. Cut the dough into circles with a round cookie cutter or a glass, each about 8 cm in diameter. Put them on a baking sheet, cover with a towel, and let them rise again for 30 minutes.

7. In a large pot or deep fryer, the vegetable oil or lard is heated to 170-180°C (340-355°F). The doughnuts are fried in batches for about 3-4 minutes on each side until they are golden brown and cooked through.

8. Using a slotted spoon, take out the doughnuts and place them on paper towels to remove excess oil.

9. After the doughnuts cool sufficiently, use a small-tipped pastry bag to fill each one with apricot jam.

10. Coat the stuffed berliner with powdered sugar and present. Relish your newly prepared Wiener Faschingskrapfen!

Equipment Needed

1. Small bowl
2. Large mixing bowl
3. Measuring spoons
4. Measuring cups
5. Kitchen scale
6. Whisk or spoon for mixing
7. Kitchen towel
8. Rolling pin
9. Flat surface for rolling dough
10. Round cookie cutter or glass (about 8 cm in diameter)
11. Baking sheet
12. Large pot or deep fryer
13. Thermometer (for oil temperature)
14. Slotted spoon
15. Paper towels
16. Small-tipped pastry bag
17. Wire cooling rack (optional)

FAQ

• Q: Can I use dry yeast instead of fresh yeast?A: Yes, you can use 10g of active dry yeast in place of 30g of fresh yeast.
• Q: What type of oil is best for frying the Krapfen?A: Use a neutral oil that has a high smoke point, such as vegetable oil, or traditional lard, for that authentic flavor.
• Q: Can I replace rum or brandy with another liquid?A: Yes, if you would rather not use alcohol, you can substitute with more milk. But bear in mind that the flavor profile may be slightly different.
• Q: Is there an alternative filling to apricot jam?A: You can use any jam or jelly of your choice, but apricot jam is classic.
• Q: How should the dough be prepared before frying?A: Let the dough rise until it has doubled in size, and then cut it into the shapes you want before frying.
• Q: Why do we need to brush off excess flour before frying?A: Preventing excess flour from burning means that it won’t be able to affect the Krapfen’s taste or appearance.
• Q: What is the ideal frying temperature for the Krapfen?A: Krapfen at 170-180 °C to fry them evenly without too much grease. That’s 340-355 °F for all you American bakers out there. Frying them at too high a temperature will result in a dark exterior and an undercooked interior. Frying them at too low a temperature will result in a pale, greasy product. We’ve toasted and fried more than a few Krapfen in our day.

Traditionelle Wiener Faschingskrapfen Recipe Substitutions and Variations

30g fresh yeast or 10g active dry yeast: Replace with 7g instant yeast.
Sixty grams of granulated sugar can be replaced with the same amount of caster sugar.
For a non-alcoholic version, substitute 50ml rum or brandy with 50ml apple juice.
80g unsalted butter, softened: Substitute with 80g margarine.
Raspberry jam or plum jam can be substituted for apricot jam in the filling.

Pro Tips

1. Ensure your milk is lukewarm, around 37°C (98°F), when activating the yeast. If it’s too hot, it might kill the yeast; too cold, and it won’t activate properly.

2. For extra flavor, consider adding a bit of lemon or orange zest to the dough. This can brighten up the taste of the pastries and complement the apricot jam filling.

3. After kneading the dough, perform a “windowpane test” to check its elasticity. Stretch a small piece of dough gently with your fingers. If it forms a thin translucent membrane without tearing, it’s ready.

4. When frying, maintain the oil temperature between 170-180°C (340-355°F). Frying at the correct temperature ensures that the outside crisps up nicely while the inside cooks evenly.

5. For a lighter texture, let the cut dough circles rise until they’re noticeably puffy. This can take a bit longer than 30 minutes, depending on room temperature, so be patient to achieve that perfect fluffy texture.