Krapfen

Krapfen is a fried yeast dough pastry common in Austria and southern Germany, and in parts of Central Europe. It is closely related to the donut and Berliners, and can be ring-shaped or round. Krapfen are typically soft and fluffy on the inside, with a crisp fried exterior, and they are most often filled with jam, pastry cream, or chocolate, then dusted with sugar or glazed.

The dough is enriched with ingredients such as eggs, milk, butter, and sugar. After mixing, it is allowed to rise, then cut into portions that are deep-fried until puffed and lightly browned. Once fried, many Krapfen are filled through a small opening with jam, vanilla cream, or other fillings; some versions are served unfilled but topped with sugar or glaze.

Regional variations and terminology can differ. In Austria and much of southern Germany, the term Krapfen is widely used for these pastries. In northern Germany, a very similar pastry is often called a Berliner, and names vary by region. The exact shape can vary as well, with some Krapfen retaining a hole and others being filled or flat.

Cultural context: Krapfen are associated with festive periods such as Fasching, Fastnacht, or Karneval in many German-speaking areas, where they are commonly enjoyed during carnival season. They are also sold and eaten year-round in bakeries and at fairs, making them a staple of regional pastry traditions.