Delicious, golden baked yeast dough with a fruit or creamy filling and sprinkled with a little sugar – this is how the Austrians love their doughnuts. The light and fluffy doughnuts filled with apricot jam are also known as “Faschings-Krapfen” (Shrovetide doughnuts) which are baked and enjoyed during Shrovetide. Austrians also love them filled with vanilla custard!



For the pre-ferment:

  • 500 g flour (coarse)
  • 60 ml milk
  • 60 ml water (hot)
  • 40 g yeast

To finish:

  • 60 g butter
  • 3 egg yolks
  • 2 eggs
  • 60 g icing sugar
  • 1 pack of vanilla sugar
  • 1 dash of lemon juice
  • 1 pinch of salt
  • 1 dash of rum
  • oil (for baking)
  • icing sugar (for sprinkling)
  • apricot jam

Directions for Krapfen

  1. To make the pre-ferment, sift the flour into a bowl and make a hollow in the centre. Mix the cold milk and hot water to form a luke-warm liquid, add the yeast and dissolve. Carefully pour the mixture into the hollow of the flour. Bring a little of the flour from the edge into the liquid and stir lightly until you have a soft dough. Sprinkle this with a little flour, cover with a cloth or foil and leave to stand in a warm place for approx. 30 minutes. The pre-ferment is ready when cracks begin to appear in the flour surface and the dough volume has considerably increased in size.
  2. Meanwhile, beat the butter until frothy. Mix the egg yolks, eggs, sugar, vanilla sugar, lemon, salt and rum and add to the butter.
  3. Add the egg mixture and remaining flour to the pre-ferment and knead until you have a smooth dough. Cover the dough and leave to stand in a warm place again for approx. 20 minutes – this will make the doughnuts particularly fluffy.
  4. Next, shape smooth round doughnuts out of the mixture – take each piece of dough into the hollow of your hand and make a circular movement with it, with only a little pressure, on a floured surface and continue until you have a nice ball shape with a smooth surface. You can, however, also shape them like dumplings – in your hand and then flatten slightly.
  5. Place the doughnuts on a floured baking tray and press lightly to flatten a little. Cover with a cloth and leave to stand in a warm place for approx. 20 minutes.
  6. Heat the oil and place the doughnuts in this, placing the smooth, upper surface in the oil first. Put a lid on the pot.
  7. Turn after approx. 3 minutes and cook for a further 3 minutes with the lid off. This forms the nice white edge. If not sufficiently cooked, they will be ball-shaped and won’t have the nice white edging.
  8. Remove the doughnuts from the oil, leave to dry on kitchen paper and then fill with apricot jam using a piping bag or piping syringe.
  9. Finally, sprinkle with sugar.


Even though the temptation may be great and you probably can’t wait to bite into the fresh doughnuts, do a test doughnut first and bake only one to start with. If the oil is too cold, the baking time will be too long and the doughnut will absorb too much fat. If, however, they are insufficiently cooked, they will sink into the oil and won’t get the nice white edging.


We Austrians love fluffy dough that is filled or topped with delicious fruit. That’s why you will find many different basic-recipes in our cookbooks. Just to name a few that are worth baking: Swiss Roll, Buchteln or Palatschinken.

Mix some ingredients, bake the dough in the oven, fill it and roll it up - that's our fluffy Austrian Swiss rolll.
Mix some ingredients, bake the dough in the oven, fill it and roll it up – that’s our fluffy Austrian Swiss Roll, or as we would say Biskuitroulade!
Buchteln are yeast dough rolls with a delicious fruit filling.
Austrian Buchteln, also colloquially referred to as “Wuchteln” as they’re so impressive, are yeast dough rolls with a delicious fruit filling.


There have been many disputes regarding the origin of the doughnut. Some think it was first made in ancient Rome whilst others think it first originated on a Prussian battlefield in the 18th century. We will probably never know the whole truth. There is, however, one story which is too nice to not believe. It involves a Viennese cook, Cäcilie Krapf, who, in anger, threw a piece of yeast dough at her husband. He ducked down to miss being hit and the piece of dough fell into a pot of cooking oil. The word “Krapfen” originates from the Old High German “krapho” which means “hook” or “bent claw” and it is most likely that the name “Krapfen” is based on its original hook shape.