The German Fasnacht Krapfen recipe is a traditional German dish for the Fasnacht, Karneval or Fasching time – in Germany also called “the wild days!” It is like the recipe “Berliner” or “Mutzen” which are deep fried specialties. For making the donuts you can add a filling or not. I remember in my childhood my mother would make them, and even without a filling, they are very delicious!
To make such dishes for carnival or “Fasnacht” is an old tradition. After Fasnacht there is the time where people used to stay away from rich foods like cakes and meat until Easter, it’s the time of Lent. Fasnacht is therefor the time where people were allowed to drink and eat what they can, and hence these deep fried dishes came about. Happy Cooking!
Ingredients carnival donuts
60g sugar
125g butter
1 dash salt
500 g flour
4 eggs (room temperature)
1 package Dr Oetker Baking Powder
oil for deep frying – half coconut oil (taste neutral, expeller pressed), half lard (lard)
powdered sugar
raisins (optional)
Cooking instructions
– Beat the butter until bubbly. Mix flour with baking powder.
– Add sugar, eggs and flour mix, and milk (also raisins if you use them) as needed to get a semi-firm dough.
– Knead until you get a smooth dough.
– On a smooth surface that is sprinkled with flour roll the dough.
– Cut out round shapes, the best is to use a smaller drinking or wine glass.
– Heat oil in the deep fryer on 175 C or 350 F, you don’t need the basket.
You could also use a deeper pot. Make sure it has enough oil in so the donuts are swimming in oil.
– Place the cut out round slices into the oil. They will get bigger and should be baked evenly on all sides. Cooking time can be 5-10 minutes.
– Let them drain on kitchen paper or in a sieve.
– Dust with powdered sugar or a sugar-cinnamon mix.
In the recipe below they mention that you can fill them with jam. This is how it goes:
Before frying spread egg white over the round slice, then add a dab of jam in the middle, place another round slice on top and gently press the edges together.
“Very tasty and cheap: Tastes so good and is cheap.”
This is an old recipe for this dish that I found in a book, the recipe above is based on this recipe
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