Krapfen: the amazing recipe for easy German jam doughnuts

There's nothing like biting into the jam-filled center of a freshly made krapfen. This delicious doughnut is a classic German treat that's usually enjoyed during Carnival (also called Fasching in parts of Germany) throughout Europe.

They're beautifully golden brown with a white ring around the center and are usually generously dusted with powdered sugar. Krapfen has an ultra-light, airy texture and perfectly sweet fried dough, just like your favorite doughnuts, but are filled with jam or jelly.You can use any type of preserve to fill your krapfen, but avoid types with big chunks of fruit.

Krapfen is super easy to make, so this Carnival season or New Orleans Mardi Gras, why not make a batch and discover just how delicious these doughnuts truly are.

What is Krapfen?

Krapfen is a delicious type of jam-filled doughnut that comes from Germany. These tasty doughnuts are known by different names; in southern Germany, Austria, and Italy, they're known as krapfen. In northern Germany, they're usually called Berliner pfannkuchen, which translates to Berlin pancake. Over in the Netherlands, krapfen are called Berliner bol.

They're deep-fried like other types of doughnuts, then piped full of jam and rolled in or sprinkled with sugar. They're a popular snack to enjoy during Karneval (Carnival) in Europe, but krapfen is a delicious treat that is perfect to make no matter the season.

How to Make Krapfen

Making krapfen is incredibly easy, even if you've never made doughnuts before. Gather your ingredients and let's get started!

Making the Dough 

To make the perfect krapfen, start by combining your dry ingredients in the bowl of your stand mixer. Beat in eggs and butter, then gradually add the warm milk, and continue mixing until the dough comes away from the sides of the bowl.

Shape the dough into a ball, then pop it back into the bowl and cover it with a damp towel. Leave the dough to rise in a warm place for an hour or until doubled in size. Turn the dough out onto a floured work surface and knead it by hand. Slice it into 8 equal portions. Roll each piece into a ball, then slightly flatten them.

Cover the krapfens with a clean damp paper towel and let them proof for another 20 to 30 minutes.

Deep-frying the Krapfen

Heat oil in a Dutch oven. Once it reaches 350F, fry the doughnuts for 3 to 4 minutes on each side. Make sure to work in batches so you don't overcrowd the pot. Take them out with a slotted spoon and set the krapfen on a paper towel to drain.

Filling Krapfen with Jam 

To fill your krapfen with jam, make a small hole at the base of the doughnut. Transfer the jam into a piping bag fitted with a nozzle, and squeeze it into the still warm doughnut. Don't overfill your krapfen!

After filling it with jam, roll or dust the doughnut in powdered sugar and enjoy.

Tips for the Best Krapfen

For ultra-decadent krapfen, you can swap out the jam for custard, chocolate, Nutella, or caramel.

Make sure to use room-temperature ingredients to make your doughnuts.

Use any flavor of jam you like to make your krapfen, just make sure it's smooth and doesn't have large chunks of fruit in it. Strawberry, raspberry, blackberry, plum, apricot, and grape jelly are all delicious choices.

Make sure to check if your yeast is fresh. If it isn't, it won't leaven the dough properly.

For mini doughnuts, cut the dough into 12 small pieces. For extra-large doughnuts, cut the dough into 6 equal pieces. If you make them larger or smaller, you will need to adjust your cooking time.

Use a candy thermometer to determine when the oil has reached 350F.

Don't overfill your krapfen with jam.

How to Store Homemade Krapfen

Krapfen tastes best when enjoyed freshly made, however, you can store them in an airtight container at room temperature for up to 2 days.

Instructions

Combine flour, salt, and sugar in the bowl of your stand mixer.

Stir in the yeast.

Beat in eggs.

Add in the butter. Slowly pour in the warm milk and continue mixing until the dough comes away cleanly from the sides of the bowl.

Turn the dough out and shape it into a ball. Return it to the bowl.

Cover it with a damp towel or cling film.

Leave the dough to rise for an hour or until doubled in size.

Lightly flour a work surface. Turn the dough out and knead it by hand. Cut the dough in half.

Cut the dough until you get 8 equal portions.

Shape each piece into a ball, then slightly flatten them.

Cover the krapfens with a clean damp paper towel and let them proof for another 20 to 30 minutes.

Pour oil into a Dutch oven. Heat it to 350F. Fry the doughnuts in batches for 3 to 4 minutes on each side.

Remove with a slotted spoon and set on a paper towel to drain.

Keep frying until you finish the dough.

Pipe the jam into the doughnut while it's still warm.

Roll the krapfen in powdered sugar and enjoy.

Notes

Use a neutral cooking oil with a high smoke point for deep-frying the doughnuts. Vegetable, canola, refined coconut, and grapeseed oil all work well.