In this recipe with video I show you how traditional Viennese Faschingskrapfen are made.
The recipe is from Viennese cuisine expert and cooking course instructor Nabiel Michael. Check out his cooking classes in Vienna here!
Here comes a short instruction video. For the long version (in English), please click here.
Dissolve yeast with sugar in lukewarm milk.
Mix dissolved yeast with all remaining ingredients for the dough.
Knead the dough well. (Also possible with food processor).
Cover the dough and let it rest for 30 minutes.
Knead the dough again on a floured work surface.
Roll out to a thickness of approx. 1 cm.
For cutting you need 2 round cookie cutters that fit exactly inside each other.
Flour a tea towel well before cutting.
Cut out circles with the larger of the two molds.
Take one piece of dough at a time and fill with about 1 tablespoon apricot jam. Fold a second piece of dough on top and seal the edges well.
Now use the smaller cookie cutter to remove the edge. (To make a nice even edge).
Cover doughnuts again and let rest for about 25 minutes. Do not let rest too long.
Heat canola oil in a high pot to 350°C. When the carnival doughnuts are in the oil, keep the temperature at 320°C. It is best to use a frying thermometer.
The top side into the fat first.
Turn over with the handle of a wooden spoon and finish baking on the other side.
Drain fat and let Faschingskrapfen cool down a bit. Serve with powdered sugar - enjoy!
On this site, you can find my collection of Viennese family recipes. Click here to see more recipes in English.
Recipe for Viennese Faschingskrapfen (Carnival Donuts)
- 650 g all purpose flour
- 6 egg yolks
- lemon zest from half an organic lemon
- 4 tablespoons rum 40%
- 10 g vanilla sugar
- 7 g salt
- 90 g softened butter
- 90 g sugar
- 42 g fresh yeast
- 500 ml lukewarm milk
- flour for dusting and kneading the dough
- Dissolve yeast with sugar in lukewarm milk.
- Mix dissolved yeast with remaining ingredients for dough.
- Knead dough well.
- Cover dough and let rest for 30 minutes.
- Knead again on a floured working surface.
- Roll out to a thickness of approx. 1 cm.
- Cut out circles with the larger of the two cutters.
- Take one piece of dough at a time and fill with about 1 tablespoon of apricot jam. Fold a second piece of dough on top and seal the edges very well.
- Now use the smaller cookie cutter to remove the edge.
- Place on a floured kitchen towel. Cover and let rest for 25 more minutes.
- In a pot, heat canola oil to 350°C (180°C). Add Krapfen, top side into the fat first. Keep temperature at 320°C (160°C). It is best to use a frying thermometer.
- Turn the Krapfen with the handle of a wooden spoon and finish baking on the other side.
- When brown on both sides, put out of pot, drain and let cool down a bit. Serve with powdered sugar - enjoy!
(c) by Angelika Kreitner-Beretits / Vienna Sunday KitchenJanuar 30, 2023 Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!