What are krapfen?
Krapfen, also called bomboloni, are Italian doughnuts (sometimes spelled donuts!) from Alto Adige with origins that go back hundreds of years. There are many different hypotheses about who invented krapfen, but the most popular seems to be either a baker in Berlin, which would explain the German name “Berliner” for these doughnuts, or a pastry chef from Vienna named Krapf, after which the krapfen are said to be named. Either way, these scrumptious jelly or cream filled bomboloni are a sugary treat you can make at home following this step-by-step recipe.
Are krapfen and jelly donuts the same thing?
As you probably know, the typical American doughnut has a hole in the middle, but the jelly doughnut is an exception to this rule and instead of a hole they are filled with jelly (of course!). In fact, the jelly donuts you find in a baker’s dozen in the United States are very similar to the jelly filled bomboloni from Alto Adige.
What are the most common krapfen doughnut fillings?
The original krapfen recipe from Alto Adige calls for an apricot jam filling, but other popular fillings include different flavors of jams and jellies as well as a cream, chocolate or nutella filling.
Are krapfen the same as kirchtagskrapfen?
Although the names krapfen and kirchtagskrapfen are very similar, the first is the round filled doughnut recipe you will find below while the second is a square-shaped fried pastry, from the same region, filled with poppy or chestnut jam and sprinkled with powdered sugar.
What you need to make Italian doughnuts
When making bomboloni, the crucial ingredients are:
Fresh milk and butter– these doughnuts are from a region known for its wonderful dairy products, so the fresher the milk and butter you use, the more it will taste like the original recipeOrganic lemons – for the zest, it is always a good idea to use organic lemons that are not treated with pesticides or other chemicals.Manitoba flour – this is actually a flour that is high in gluten which works best for this recipe, you can substitute it with all-purpose flour.Farm fresh eggs – to ensure the best, freshest taste.
What equipment does making doughnuts require?
The easiest way to make the krapfen dough is with a stand mixer, like a kitchenaid, to ensure the ingredients are thoroughly mixed together and to save your arms from having to knead the dough. Other than that, no special equipment is needed!
How to make pastry cream filling and other filling options
All over Italy, the main filling you will find in bomboloni is pastry cream (crema pasticciera in Italian), which can be vanilla or lemon cream or chocolate flavored. To make pastry cream, you just need egg yolks, sugar, flour, milk and a dash of either vanilla or lemon rind zest. The ingredients get slowly mixed together and then heated until just boiling and then the cream is left to cool before using it to fill your krapfen doughnuts. Other fillings you can find in Italy are all kinds of jams and jellies and nutella.
Ingredients for the dough
500 grams of all-purpose flour150 grams of whole milk room temperature4 medium eggs50 grams granulated sugar20 grams of fresh yeast100 grams of butter softened1/2 organic lemon rind zestedsaltpeanut oil for frying
Ingredients for the pastry cream
4 egg yolks100 grams sugar30 grams flour½ liter milkvanilla or lemon zest
Instructions for the dough
Instructions for the pastry cream
How should I store the krapfen to keep them fresh?
You can store doughnuts for a day or two, but we highly recommend eating them fresh, as they are meant to be served slightly warm. If you do want to store them, they can be put in the fridge in an airtight container for up to two days. Let them come up to room temperature before eating or microwave following the instructions below.
How to reheat bomboloni doughnuts
1. Place the krapfen on a microwave-safe plate.
2. Reheat it in the microwave on medium heat for approximately 20 seconds.
3. Remove and let cool for a few seconds.
4. Sprinkle fresh powdered sugar on top and enjoy.
Are krapfen made all year round?
Originally krapfen doughnuts were made only at carnival, the celebration before lent begins and were the typical treat to consume on Fat Tuesday. However, now it is possible to find bomboloni at any time of the year all over Italy.
Why does some pastry cream taste eggy or get rubbery?
If you let your pastry cream get too hot while cooking or cook it too long, the end result can be an eggy tasting pastry cream or one that is rubbery. Be sure not to overheat the mixture or cook it for too long so your pastry cream is just the right flavor and texture.