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.

KrapfenThe equipment you will need:

  • 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

Krapfennow they should look something like that

  • 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

Krapfenlight brown on top – those are done

  • 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

Krapfen   The finished Krapfen

I calculated, that with the ingredients I used and with 18 Krapfen made, each Krapfen has ~170 kcal, which is not that bad actually.


Porcini Soup and Onion Soup in Bread

After enjoying the fondue in bread so much, I decided to try a soup in bread this time.

Picking the right soup seemed tricky though, as tastes quite differ in my household. As there’s one onion lover/mushroom disliker and one onion disliker/mushroom lover, I simply decided to make two different soups and breads.

Soup in BreadOnion Soup in Onion Bread and Porcini Soup in Porcini Bread

The bread is actually the same recipe as in the Creamy Tofu Fondue in Bread, just a smaller amount of dough and additionally some onions/porcini powder:



  • 400g white flour
  • 1 level tablespoon of dry yeast
  • 1 level tablespoon sugar
  • 1 teaspoon salt
  • ca 350ml lukewarm water
  • for the onion bread additionally roasted onion cubes from 1/2 onion
  • for the porcini bread additionally 1- 2 teaspoons of powdered porcini

porcini soup:

  • 1-2 tablespoons oil
  • 80g fresh or frozen porcini
  • 1 tablespoon flour
  • 50g soy cream
  • 1 soup cube
  • 500ml water

onion soup:

  • 1-2 tablespoons oil
  • 1,5 onions (200-250g)
  • 1 tablespoon flour
  • 50g soy cream
  • 1 soup cube
  • 500ml water


  • cube onions
  • defreeze porcini or wash and cube if fresh
  • dissolve soup cubes in boiling water



  • mix the dry ingredients
  • add water and knead dough thoroughly until it’s smooth
  • let rise on a warm place for about an hour
  • divide dough in two even pieces
  • add roasted onions to one dough, porcini powder to the other
  • knead again, eventually you will have to add more flour or water, if the new ingredients change the texture of the dough too much
  • form two round loaves and put them on a greased baking tray or on a baking sheet

Soup in Breadleft: porcini bread, right: onion bread

  • preheat oven to 180°C/350°F while you let the loaves rise for another 10-15 minutes
  • put loaves in oven and bake for ca 30 minutes until they are done


  • while the bread is in the oven, cook the soups
  • when bread is done, take it out of the oven, brush surface with water and let cool off for a couple of minutes
  • cut a round hole in the top and remove the lid


  • hollow out the loaves and fill with the soups, which should now be done as well
  • optionally season onion soup with pepper, porcini soup with thyme
  • put the lid back on top
  • brush each top of loaf with some soy milk, wrap bottom half of loaves in tin foil and put in the oven for about 5-10 minutes at 180°C/350°F to make the top crispy


  • serve immediately

porcini soup:

  • heat oil in pot
  • add porcini and roast until they are tender and juicy
  • add 1 tablespoon of flour, roast a little more
  • add 500ml soup, let simmer for 15-20 minutes
  • add soy cream, let simmer for a couple of minutes more
  • when soup is done, it can be filled in the loaves right away
  • if you want the soup to be more creamy,put half of it in a blender and puree it, then mix together with the rest again

Soup in Bread
Porcini Soup in Porcini Bread

onion soup:

  • heat oil in pot
  • add onion cubes and roast until they are tender and brown
  • add 1 tablespoon of flour, roast a little more
  • add 500ml soup, let simmer for 15-20 minutes
  • add soy cream, let simmer for a couple of minutes more
  • when soup is done, filled in the loaves right away
  • if you want the soup to be more creamy, put half of it in a blender and puree it, then mix together with the rest again

Onion Soup in Onion Bread

Of course you can skip the whole bread thing and eat the soups from a plate, or put any other soup you like into the bread.

Quick and simple whole-grain bread

A couple of weeks ago my almost-parents-in law brought by 10 kg of grain.

Some days ago I finally took the time to start grinding some wheat and rye and bake bread.

This recipe is very simple and doesn’t need any kneading or preheating of the oven and the dough needs to rest for only 10 minutes.

100g of this bread have ca. 200 kcals.


  • 300ml lukewarm water
  • 10g dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon caraway (powdered)
  • 2 tablespoos apple vinegar
  • 30g linseeds
  • 30g sunflower seeds
  • 30g rolled oats
  • 300g whole-wheat flour


  • place baking sheet in baking pan (or grease it)


  • put all ingredients except flour in a big bowl and stir

  • add flour, stir a little more

  • pour the dough in the baking pan and wait 10 minutes

  • put baking pan in the cold oven
  • also put a bowl of cold water on the bottom of the oven
  • turn oven to 225°C/440°F and bake for 20 minutes
  • decrease to 200°C/390°F and bake for another 30 minutes
  • remove bread from oven, take it out of the baking pan and spray or brush with water, if you want a softer crust (mmmhhhh that smell!)

Potato covered soy veggie bake

This time I wanted to use some potatos, so I chose this bake. I found the recipe on the internet, but I had to make a couple of changes due to limited ingredients and a different taste than that of the original creator.

Maybe that’s why the outcome was not satisfying – it was ok and tasty as well, but just not worth the effort.

potato covered bake


  • 7 potatos (~800g)
  • 120g white mushrooms
  • 100g veggies (I used frozen carots, corn and peas)
  • 80g soy flakes
  • some garlic chives
  • 1 bulb elephant garlic,grated
  • 2-3 tablespoons oil
  • 1-2 teaspoons nutritional yeast
  • 1-2 tablespoons mustard
  • some soy sauce
  • some soy milk
  • salt
  • pepper
  • nutmeg
  • apeka for the crust



  • cook, peel and mash potatos
  • let soy flakes soak in some hot water
  • defrost veggies (or wash and cut to small pieces if you use fresh ones)
  • preheat oven to 200°C/392°F

covered with potato


  • heat oil in a big pan
  • add garlic chives and elephant garlic, roast gently
  • add soy flakes, veggies, mushrooms, fry for a couple of minutes
  • add soy sauce, mustard, salt and pepper
  • fill soy-veggie-mixture in a fitting casserole dish
  • mix potatoes with some soy milk, the consisteny should be easy to spread, but not too liquid
  • add salt, pepper, nutritional yeast and nutmeg
  • spread apeka on top
  • put in the oven for 35-40 minutes

covered with apeka


Today I made lasagna.


  • 500g lasagna sheets
  • 200g apeka

for the tomato sauce:

  • 500g tomato purée
  • 25g tvp
  • 1 soup cube
  • 1/2 bulb of elephant garlic or 1-2 cloves of garlic
  • basil
  • oregano
  • salt, pepper

for the Béchamel sauce:

  • 2 tablespoons oil
  • 2 tablespoons flour
  • 1 tablespoon nutritional yeast
  • 100ml water
  • 250ml soy milk
  • salt, pepper, nutmeg


  • crush or grate garlic
  • mix water and soy milk
  • preheat oven to 180° C/350°F


the sauces should be made simultaniously

tomato sauce:

  • put sieved tomatoes in pot and heat
  • add soup cube and TVP, stir
  • add garlic and spices
  • let simmer until TVP is soaked and soft, stir occasionally

Béchamel sauce:

  • put 2 tablespoons of oil in pot, heat
  • stir in flour, wait until it gets a little color
  • add water/soy milk and whisk thoroughly
  • add nutritional yeast, whisk
  • add salt, pepper and nutmeg
  • boil until it gets thick while whisking

finally the actual lasagna:

  • put a layer of lasagna sheets in a casserole dish
  • add in turns layers of each sauce,  lasagna sheets
  • top layer of sheets is covered with apeka for a delicious crust
  • but in oven for 25-30 minutes

Baked Pattypan Squash Slices and Porcino Mushroom Rice

Once again I started with not much of a plan, but a couple of ingredients I wanted to use up: the other half of the pattypan squash and some porcino mushrooms.



  • 70g long grain rice
  • 220ml water
  • a little soy sauce, salt


  • 1 tablespoon oil
  • 1 tablespoon flour
  • 250ml water
  • 1/2 soup cube
  • 10g dried porcino mushrooms
  • salt, pepper


  • 1/2 pattypan squash
  • 3-4 tablespoons oil
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • salt, pepper



  • throw all rice ingredients in rice cooker and turn it on


  • heat water and add 1/2 soup cube


  • wash pattypan squash thoroughly and cut to thin slices
  • mix other squash ingredients for the marinade
  • preheat oven to 180°C/350°F



  • put dried porcino mushrooms in soup and let soak
  • heat oil in large pan
  • add flour, stir, wait until it gets a little color
  • meanwhile, blender soup with mushrooms
  • pour mushroom soup into pan, stir
  • let simmer for a couple of minutes


  • brush both sides of slices with spicy marinade
  • put onto baking tray and bake for about 10 minutes

Meanwhile, the rice should be done.

  • put rice into sauce pan, stir
  • add salt, pepper
  • stir and let simmer until the squash is done

I don’t like mushrooms, so I didn’t eat much of it beyond tasting, but I ‘ve been told it was excellent.

Veggie Pasta Bake

Today I wanted to make a meal with a pattypan squash and this was the outcome.

Ingredients (I didn’t weigh anything, so I have to guess the weight):

  • pasta (about 100g)
  • deep-frozen vegetables (carots, broccoli, cauliflower – also about 100g)
  • apeka (also about 100g)
  • 1/2 pattypan squash
  • 2 tablespoons oil
  • 2 tablespoons flour
  • 100ml water
  • 200ml soy milk
  • 1 teaspoon nutritional yeast
  • 1/2 teaspoon salt
  • 1 soup cube


  • wash squash thoroughly and cut to cubes
  • defrost veggies
  • cook pasta
  • preheat oven to 180°C/350°F


the sauce:

  • heat oil in pot
  • add flour, stir until it gets a little color
  • add water and soy milk, stir
  • add soup cube, nutritional yeast, salt, stir
  • put half of the squash cubes into the pot
  • simmer for about 10 minutes, stir occasionally
  • let cool for a couple of minutes, then blender

the bake:

  • put pasta, veggies and the rest of the squash cubes in a casserole dish
  • pour the squash sauce over it
  • put some apeka on top for a yummy crust
  • bake for 20-25 minutes

Calories: plenty! (about 1000-1200 kcals I guess)