Faschingskrapfen, also simply called Krapfen, are another very opulent Austrian pastry, made of yeast dough, filled with apricot jam and usually fried in hot oil.
In this recipe, they are not fried, but baked in the oven, which saves a couple of calories and also quite some work.
Krapfen are not very difficult to make, but the yeast dough takes quite some resting time, so there’s a lot of waiting involved.
With this recipe you should be able to make 18 Krapfen. The dough will grow a lot, so it will actually be 2 sheets of 9.
- a hand blender with dough hook (er enough enthusiasm to knead by hand)
- rolling bin
- a round glass or cookie cutter (~7-8cm / 3inch in diameter)
- a pastry tube with a thin, long tip
- 2 sheets of parchment paper and a baking tray
- 500g flour + some extra flour for rolling out the dough
- 1 package dry yeast (7g)
- 70g sugar
- 70g margarine (I used half fat, regular works as well)
- 300ml soy milk
- ~250g apricot jam
How it’s made:
- warm the soy milk (not too hot, you don’t want to kill the yeast)
- take some tablespoons of the soy milk, some of the flour and mix in the yeast thoroughly
- dissolve the sugar and melt the margarine in the rest of the soy milk; if necessary, you can warm the soy milk a little more for this step
- mix soy-milk-margarine-sugar-mixture with the flour in a big bowl
- add the yeast-mix and knead for several minutes until you have a smooth dough ball
- but a damp kitchen towel over the bowl and let it rest on a warm place for 60 minutes
- after 60 minutes the dough should have grown considerably
- knead the dough again, add more flour if necessary
- but some flour on your pastry board or kitchen counter and roll the dough, it should be 1-1,5cm / 0,5 inch thick
- use the glass or cookie cutter to cut out 18 pieces
- put 9 Krapfen on each parchment paper – make sure each Krapfen has enough room to grow, you don’t want them to stick together
- let the Krapfen rest for another hour
- preheat the oven to 180°C / 360°F
- bake each set of Krapfen for about 10 minutes; they are done when the top turns slightly brownish
- when they are done, take them out and let them cool off for a couple of minutes
- fill the pastry tube with apricot jam and squeeze some apricot jam into each Krapfen
- dust with powdered sugar
I calculated, that with the ingredients I used and with 18 Krapfen made, each Krapfen has ~170 kcal, which is not that bad actually.