Krapfen

Krapfen is a traditional Austrian pastry similar to a doughnut with no central hole, often filled with apricot jam or vanilla cream. It is a popular treat in Austria, especially during the Carnival season.

History

The Krapfen has a long history, dating back to the Middle Ages. It was originally a festive dish served at carnivals, but has since become a popular treat enjoyed year-round. The name "Krapfen" is derived from the Old High German word "krapho", which means "jaw" or "cheek". This is likely a reference to the round, cheek-like shape of the pastry.

Preparation

Krapfen are made from sweet, yeast-based dough. The dough is shaped into a flat disk, then deep-fried until it puffs up and turns golden brown. Once cooled, the Krapfen is filled with apricot jam or vanilla cream through a small hole in the side. The top is then dusted with powdered sugar.

Variations

While the traditional Krapfen is filled with apricot jam or vanilla cream, there are many variations of this pastry. Some versions are filled with chocolate, custard, or even fruit compote. In Germany, a similar pastry known as a Berliner is often filled with plum butter or raspberry jam.

Cultural Significance

In Austria, Krapfen are particularly popular during the Carnival season, which runs from Epiphany on January 6th to Ash Wednesday. During this time, bakeries and pastry shops across the country produce millions of Krapfen, and it is traditional to eat at least one Krapfen on Shrove Tuesday.

See Also

• List of doughnut varieties
• List of fried dough foods
• List of Austrian dishes

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