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German Krapfen Recipe…. Fried Dough Treats!

German Krapfen Recipe…. Fried Dough Treats!

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One of my father’s favorite food memories is his Mother’s German Krapfen Recipe that she would make every year on New Year’s Eve and on Fastnachtdienstag (Shrove or Fat Tuesday). These are Rheinische  Öl Krapfen, which means they are a fried yeast dough filled with raisins… sort of like a donut, but not (so don’t make these expecting them to taste like Krispy Kremes, Winchell’s, Dunkin Donuts, or even Zombie Donuts). Maybe the closest relative is a deep fried raisin danish.

When I was growing up, my mother would make them from time to time… and I loved standing there by the stove, eating the hot fried dough after it was rolled in a coating of sugar.

mmmmm

faschingkrapfen

So, today, I was having one of those days (you know, the kind of day where you can either clean the house, or buy a gallon of gasoline, splash it around the place and light a match), so I decided it would be a good day to make Krapfen.

Sure, fried dough isn’t the most healthy of snacks…. but I figured that the kneading of the dough by hand would work some of those calories off.

Plus, the mood I was in? better to stand back, and let me eat the Krapfen.

Note- EAT RHEINISCHE KRAPFEN WARM!

Seriously, these taste yummy warm from the fryer… but as they sit… they get hard, and a bit tasteless.

Sort of like funnel cakes… you have to eat them right away.



Rheinische  Öl Krapfen History

german krapfen recipe(You can skip this and scroll straight down to the German Krapfen recipe)

Why do we eat Rheinische  Öl Krapfen at New Year?

You didn’t think you’d come away without learning something, did you?

Krapfen go back to the 2nd century BC! The Romans ate them covered in honey… which actually sounds pretty good right now…. (truth is, if you leave Krapfen out on the counter overnight, they taste a bit like they’ve been around since the 2nd century…so eat them WARM and FRESH).

They are mentioned again in the 12th century in Monastery cooking instructions as Craphun…to be made as celebration food before a time of fasting.

This German Krapfen Recipe is a from the Rhineland… Rheinische Krapfen are traditionally made by cutting the dough off from the main blob with a spoon, there are hooks of dough left… it is though that this is where the name Krapfen came from… krapfen are little hooks...

Fried Food… like Krapfen and Berliner… as well as treats like Donuts or Beignets.. are traditional celebratory foods, especially in times before a fast. Faschingdienstag or Karnevel Dienstag is the last hurrah before Ash Wednesday, and the beginning of Lent. Krapfen are eaten then as well as New Year.

German Krapfen Recipe

Use a Thermometer!

keeping the Oil at the right temperature is essential… otherwise you end up with greasy Krapfen.

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A Deep Fryer Makes These Easy

Presto 05442 CoolDaddy Cool-touch Deep Fryer - BlackPresto 05442 CoolDaddy Cool-touch Deep Fryer – BlackPresto 05442 CoolDaddy Cool-touch Deep Fryer - BlackHamilton Beach (35021) Deep Fryer, Cool Touch With Basket, 2 Liter Oil Capacity, Electric, Professional GradeHamilton Beach (35021) Deep Fryer, Cool Touch With Basket, 2 Liter Oil Capacity, Electric, Professional GradeHamilton Beach (35021) Deep Fryer, Cool Touch With Basket, 2 Liter Oil Capacity, Electric, Professional Grade

 

Step By Step Instructions to Make this German Krapfen Recipe (with Photos)

Combine Lukewarm Milk, Sugar and Yeast

Now Walk Away for a Few Minutes

german krapfen recipe

Ten Minutes Later….

Risen Yeast!

german krapfen recipe

Pour the Risen Yeast Mixture into the Flour

Make a Well In the Flour First

german krapfen recipe

Add the Eggs and Mix it all Together

When it pulls away from the side of the bowl…. it’s time to knead

german krapfen recipe

You CAN Mix and Knead By Hand

I Kneaded By Hand… Heel of the Hand into the Dough… Push, Fold, Repeat

You Can Use a Dough Hook if you Want

german krapfen recipe

Ready!

Poke it with Your Finger… It Will Rise to Fill the Poked Hole

german krapfen recipe

Put a Spoonful of Oil into A Bowl

This is so the dough won’t stick

Roll the Dough Ball in the Ball to Cover it With Oil

Cover with A Piece of Plastic Wrap, and Set it Aside for an Hour in a Warm Place to RIse

I usually turn the oven on for 3 minutes… then off… and set the bowl in the Oven to rise.

german krapfen recipe

Heat the Oil to 325 Fahrenheit

160 Celcius

german krapfen recipe

Frying Krapfen (or Donuts)

You can use a fryer or pot with a thermometer

Prepare Your Sugaring Station

Near the Oil… Set a Stack of Paper Towels, a Bowl of Sugar and a Plate to hold the Krapfen

german krapfen recipe

Get Your Lemon Peel and Raisins (or cranberries) Ready… Dump Out Dough

I Like Cranberries… the kids like NOTHING

german krapfen recipe

Sprinkle the Lemon Peel and Half of the Raisins on the Dough

german krapfen recipe

Fold the Dough Over the Lemon and Raisins

Cover with the Rest of the Raisins

german krapfen recipe

Mix Dough By Kneading a Few Strokes… then Let it REST

Just 10 minutes or so

german krapfen recipe

Cut Bits Of Dough Off the Main Dough Ball

Traditionally, a Spoon is Used… I used a Knife

german krapfen recipe

Drop (carefully) Into the Hot Oil

Stir or Flip with a Slotted Spoon

german krapfen recipe

After Four Minutes… Remove Dough Balls With a Slotted Spoon

Dry a Bit on Paper Towels

german krapfen recipe

Roll Around In Granulated Sugar

Some People Prefer Powdered Sugar… I don’t… But I Would Try Cinnamon Sugar…

german krapfen recipe

Done… Serve Warm

Keep Them Warm in a Low Oven

german krapfen recipe

Krapfen Variations

Vanilla Krapfen– Just add a tablespoon of Vanilla Extract to the Dough while mixing it up)

Roll Them In Cinnamon Sugar (Just Mix a Spoonful of Cinnamon into a Cup of Sugar…. it’s not science)

Plain Krapfen (Non-Traditional…but this is how my kids like them)

More Krapfen Recipes

Because there is always a reason to eat fried dough!!

Krapfen, Kipferl, Brezen & Co.: Das Traditionsgebäck der österreichischen Bäuerinnen (Regionale Jahreszeitenküche. Einfache Rezepte für jeden Tag! 10) (German Edition)Krapfen, Kipferl, Brezen & Co.: Das Traditionsgebäck der österreichischen Bäuerinnen (Regionale Jahreszeitenküche. Einfache Rezepte für jeden Tag! 10) (German Edition)Krapfen, Kipferl, Brezen & Co.: Das Traditionsgebäck der österreichischen Bäuerinnen (Regionale Jahreszeitenküche. Einfache Rezepte für jeden Tag! 10) (German Edition)Hefeteig. Krapfen, Plunder und co.Hefeteig. Krapfen, Plunder und co.Hefeteig. Krapfen, Plunder und co.

 


german krapfen recipe



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