How to make Viennese Faschingskrapfen - Krapfen Recipe

Put the flour, granulated sugar, yeast, butter, vanilla sugar, salt, lemon zest, rum, egg yolk, egg and milk in a mixing bowl and knead well until the dough separates from the sides of the bowl.

Cover with a tea towel and let rise in a warm place (preferably at 28-30 °C) for about 15 minutes, until the volume of the dough has increased significantly and the surface shows cracks.

Knead the dough well on a floured work surface, divide into pieces weighing about 40 g, drag and place on a baking tray lined with baking paper and let rise again covered with a tea towel, about 30 min.

Heat the oil in a shallow pan and fry the doughnuts until they are golden brown on each side.

Drain the finished doughnuts briefly, fill with apricot jam and serve sprinkled with powdered sugar.

Equipment Needed

Spice Level: