Kreppel

Kreppel is a type of pastry that is popular in Germany and other parts of Central Europe. It is typically made from a yeasted dough that is fried until golden brown and then often filled with jam or custard. Kreppel are usually dusted with powdered sugar before serving.

The dough for kreppel is similar to that of doughnuts, but it is generally sweeter and richer. It is often flavored with vanilla or lemon zest. After the dough has risen, it is rolled out and cut into various shapes, such as circles or squares. The pieces are then deep-fried in hot oil until they puff up and become crispy.

Once fried, kreppel are typically filled. The most common filling is a fruit jam, such as plum or apricot. Custard or vanilla cream are also popular choices. After filling, the pastries are usually dusted with powdered sugar.

Kreppel are a traditional treat, especially during carnival season, often referred to as "Fastnacht" or "Karneval" in German-speaking regions. They are also commonly enjoyed on New Year's Eve and for other festive occasions. The term "kreppel" can sometimes be used interchangeably with other regional names for similar fried pastries, such as Berliner Pfannkuchen or Krapfen. The exact origin of the kreppel is debated, but it has been a beloved confection for centuries.