This time of the year is a lot of fun in Germany; not only because it’s snowy and everyone meets up at the top of the hills and slides down, makes snowball fights or just snow angels; no… this time is also called “Fashing”; many of you know it under Carnival or even Mardi Gras.
A celebration starting on the 11th hour of the 11 day of the 11th month,Fashing culminates in a country-wide celebration just days before the start of Lent. Meant to ward off the evil spirits of Winter and start a bountiful Spring, residents head to the streets in their favorite costume.
The entire party comes to an end on Ash Wednesday; but before that everyone celebrates with a delicious sweet treat; some of you may know it as “Berliner” from the famous John F. Kennedy Speech “I’m a Berliner”; yet.. he had no idea at that time that he referred to himself as a “doughnut”…lol… but they are called many things across the region. Where I grew u in Kitzingen, we call them “Krapfen”…. here in the US you would call them “Doughnut”.
They are delicious and simple to make.. so bring a little bit of Germany into your kitchen and enjoy this yummy sweet treat… BUT beware some people during “Fashing” purposely put mustard in to be funny and laugh at peoples faces….yes.. we are jokesters…lol.. but no jokes on my Krapfen, that’s for sure…
This is what you need:
1 pound of flour (500gram)
1 pack of dry yeast
1/4 liter warm milk (not HOT, just warm milk)
4 Egg Yolk ( you could use the Egg Yolk Substitute)
60 gram ( 2 oz) butter
60 gram (2 oz ) sugar
1 Teaspoon salt
Jelly to fill
Powder sugar to decorate
This is how to make the Krapfen:
- Take the flour, make a little intention, add the yeast, sugar and warm milk and the eggs; mix well. Let sit for about 20-30 minutes, covered with a towel in a warm place for the yeast to work.
Add the salt, mix or kneed again (you will get a yeast dough)
Let sit covered till it doubles in size; about 20 more minutes in a nice warm place
Once the dough has doubled, form little balls; about 2-3 oz each
Cover with a towel for another 20 minutes to rise
pre-heat your oil or deep fryer to 340F (170C)
Drop your nicely raised “krapfen” into he hot grease and don’t turn; let them brown nicely on one side for 2-5min (till nicely golden brown); then turn around to the other side and let it get golden brown; there will be a “WHITE” ring around the middle of the Krapfen; that’s perfectly normal and a trademark for the German Krapfen
let cool on a cooling rack
Fill with Jelly (some people use pastry bags, whatever works best for you)
Sprinkle Powder sugar on top……
See, now you know how to make this traditional and very delicious fashings treat that every German enjoys during this time. This is the first year we made them at home, I had missed them sooo much and will make them many more times during the year. It was simple; yes.. a little time consuming with the “raising” part, but really simple to do. The kids loved them and this batch made between 15-19 Krapfen, not a bad tradeoff for my time!!
A friend of mine send me her picture … see even Cops in Germany love their “krapfen” …….Thanks Steffi for showing off and making my mouth water.. you were the reason I had to make them from scratch at home… It’s not like I can run to the Bakery and grab them…..YUMMM