Nick Malgieri
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Nick Malgieri

Faschingskrapfen - Carnival Doughnuts from Vienna

Carnival fritters like these are popular in many German-speaking countries, but these Viennese ones from Ströck are delicate and delicious.  Similar to what Americans might call a “jelly doughnut” these are fried puffs of a delicate yeast dough filled with a rum-spiked apricot jam.

Makes about 16 fritters

1/3 cup/80 ml milk, scalded and cooled to 100 degrees

1 oz/30 g compressed yeast or yeast

2 large eggs at room temperature

2 large egg yolks at room temperature

1/3 cup/40 g confectioners’ sugar

2 teaspoons finely grated lemon zest

1 teaspoon vanilla extract

1 1/2 tablespoons/2 cl dark rum

2 1/2 cups/330 g bread flour

Large pinch of fine sea salt

6 tablespoons/80 g unsalted butter, softened

1 quart/liter safflower or other vegetable oil for frying

Apricot jam flavored with a little rum for the filling

Confectioners’ sugar for finishing

  1. Whisk the milk and yeast together and whisk in the eggs, yolks, confectioners’ sugar, lemon zest, vanilla and rum.
  2. Use a large rubber spatula to stir in the flour.
  3. Place the bowl on the mixer with the dough hook and mix on low speed for until somewhat elastic, about 3 minutes.  Stop the mixer and let the dough rest for 15 minutes.
  4. Mix again on medium speed, adding the salt and butter, continuing to mix until the dough is smooth and elastic, 3 or 4 minutes longer.
  5. Remove from the mixer and cover the bowl with plastic wrap. Let the dough ferment until double in bulk, about 45 minutes.
  6. Scrape the dough to a floured surface and form it into a cylinder.  Cut the dough into 16 equal pieces, each about 45 grams.  Round them and press to a fat dish about 3 inches in diameter.  Place on a pan and cover; let them rise until almost double, about 30 minutes.
  7. Fry the Krapfen in oil heated to 350 degrees, turning them to fry on n=both sides and regulating the heat so that the oil doesn’t become too hot or the dough will not bake through in the center.
  8. Drain the Krapfen on absorbent paper cool on a rack.
  9. Use a pastry bag fitted with a small plain tube to fill the Krapfen with the rum-scented jam.  Dust with confectioners’ sugar before serving