Krapfen

Krapfen, also known as bomboloni in some parts of Italy, are a delightful sweet specialty of Austrian origin. Here’s how to prepare them:

Ingredients

• 500 g of all-purpose flour
• 50 g of sugar
• 250 ml of warm milk
• 25 g of fresh yeast
• 60 g of butter at room temperature
• 2 egg yolks
• 1 whole egg
• 1 pinch of salt
• Grated zest of 1 untreated lemon
• Oil for frying (e.g., peanut oil)
• Powdered sugar for dusting
• Apricot jam or custard for filling

Preparation

1. Dissolve the yeast in the warm milk with a teaspoon of the total sugar.
2. In a large bowl, sift the flour and make a well in the center. Add the egg yolks, whole egg, soft butter, lemon zest, salt, and the remaining sugar.
3. Start kneading, gradually adding the milk with the dissolved yeast.
4. Work the dough until it becomes smooth and elastic, then cover with a cloth and let it rise in a warm place until it doubles in volume (it will take about 2 hours).
5. After the dough has risen, roll it out on a lightly floured surface to a thickness of about 1.5 cm.
6. Using a pastry cutter or a glass, cut out discs of dough. Then let them rise on a lightly floured baking tray for another 30 minutes.
7. Heat oil in a deep pan or a fryer to 170 °C, and fry the Krapfen a few at a time, turning once, until they are golden brown on both sides.
8. Drain the Krapfen on paper towels to remove excess oil.
9. While still warm, fill them with apricot jam or custard using a pastry syringe.
10. Dust the Krapfen with powdered sugar before serving.

Curiosity

Krapfen are traditionally made in Austria and Bavaria during the Carnival season. In Italy, particularly in regions like Trentino-Alto Adige, their presence is strongly felt due to the influence of the neighboring Austrian culture. According to tradition, sweets like Krapfen were given as gifts to celebrate the departure from meat and the entry into the period of Lent.