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……
ENJOY!!!!!!!!!!!!!!!!
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
Pam says
Melanie your German corner always makes me want to take a trip to Germany. Except not in the winter. No snow for me, thank you! 🙂
Pam recently posted..Lean Cuisine Chef’s Picks – Not Your Mama’s Frozen Dinners
Melanie Roberts says
Summers are beautiful as well…:-) and you can always come visit me… I’ll show ya a bit of German right here in Central Florida 🙂
Jennifer Wagner says
Wow, that food likes so delicious.
Jennifer Wagner recently posted..Charge Your Mobile Devices Anywhere
Shelley Bryan says
LoL..Pam, I am no fan of the cold, either.
These look so yummy! I may need to make these and use it as a opportunity to teach my sons about Germany. Thank you for the recipe!
Shelley Bryan recently posted..Colors Explode in Neon: A Review
daisy says
This recipe is awesome!
There are so many German recipes that are sooooooo good!
Barb W. says
Oh my goodness those look soooooo good!!! Melanie, I am totally inviting myself over for sweets, k?
Barb W. recently posted..The Bouquet is a Lovely Cinematic Treat Just in Time for #ValentinesDay
Melanie Roberts says
Come on over… too bad they are already gone.. BUT I can always use an excuse to whip up another batch 🙂
Jen S says
Hmm… wonder how that would work on the dough setting of a bread machine to mix? I’m horrible at making my own dough otherwise. 🙁
Melanie Roberts says
mhh I’ve heard people use their bread maker…it really is just a simple “Yeast” dough; check for that in your recipe book and that should work just fine…. 🙂
Susi says
I’ll definitely have to try this recipe. I miss these so much… in my corner of Germany we used to call them “Pfannkuchen” which people find confusing since it translates to pancakes. Either way they are delicious. 🙂
Susi recently posted..Picture Perfect Weekly #5 {Pool, Park, Sunset, and a Lily}
Melanie Roberts says
hahah Susie.. that is odd; I never heard them called “Pfankuchen”…lol.. what do you guys call the “Pancakes”? Just love learning new things 🙂 and hope you like the recipe, sure was yummy
Sandy VanHoey says
Can I order a dozen from you? LOL…wow, they look so good. I’d like to make them and fill with a custard filling
rachel says
What an interesting tradition! Now I’m craving a donut 🙂
Ned says
I love to read about your German recipes!:) I’m sucker for doughnuts and these look so inviting!
Ned recently posted..Baby Jogger City Mini GT updated Tue Mar 12 2013 5:51 pm EDT
tam childers says
ha ha love the photo. great receipe will have to try it.
Robin Wilson says
I love the look of these but am somewhat timid about trying to make them myself. Anything that calls for yeast and rising always makes me nervous. I have had failures in the past and it is just such a waste of ingredients. But these look so good I am going to have to try!
anita says
Hi Melanie, being from your neck of Germany myself I am so glad that I found your page. Can’t wait to make these Faschings Krapfen for my family. Danke dir herzlich. lg
Melanie Roberts says
Hallo Anita… schoen das du mich gefunden hast… freu mich immer wenn jemand von “daheim” hallo sagt.. hope it turns out 🙂 we love them…
Julie Wood says
These look so delicious! I would love to make them for my Dad and sister. We love homemade doughnuts and these sure are easy to make and I bet they taste incredible. Thanks for recipe.
Jurgen Ecker says
wunderbar, genau wie in der Heimat
Tracy Robbins says
Melanie, your pictures are making me miss our little town of Affalterbach. I am American but I lived in Germany in the 80’s. My father was in the Army stationed in Stuttgart. After I graduated high school I got a job at a small counter front Bakery on base. I only sold the goods however, I self taught myself how to bake alot of the wonderful thing we sold. Our Berliners’ were coated in a superfine granulated sugar like the ones the officer is holding. I am making those today because of that picture! lol. One thing we also sold that I cannot find a recipe for is the sheet pan style of raspberry topped cheesecake. The berries were not baked into the cake but were mixed with a gelatin type of sauce and poured over the top after it was cooked. I have tried to replicate that all of these years with no success. Would you know how to make that? It has been so many years since then but I can still taste it in my memories. It was a bit tart…Thanks, Tracy
Melanie Roberts says
Hi Tracy; thanks for checking out my recipe and sharing your memories. Always love hearing about them. I know exactly what cake you are talking about, I’m not certain how it is made, but I’m sure it is red gelatin they used with the berries, I will look into it and see if I can re-create it and post a recipe. Now I’m hungry for it, too.