Krapfen
(Berliner, Berliner Pfannkuchen, Pfannkuchen, Faschingskrapfen, Krebbel, Kreppel, Fánk, Šišky, Koblihy, Krofi, Krofne, Krafne, Berlijnse bol, Boule de Berlin, Gogoși, Hillomunkki, Berlínarbollur, Berlinerbolle, Pyshki, Пышки, Ponchik, Berlinerbol, Bécsi Fánk)
Krapfen was probably the first European-style doughnut to appear, followed by similar varieties in other countries. These pastries are traditionally prepared with leavened dough that is deep-fried until golden and crispy on the outside, while they remain soft, light, and airy on the inside.
Though krapfen can be prepared plain, they are most often filled or topped with jams, and vanilla or chocolate custards, while the top is usually dusted with powdered sugar or drizzled with chocolate. The origin of the word krapfen dates back to 9th century, and the recipes in German can be found as early as the 14th century.
The sweet versions of the pastry became predominant, and have remained closely associated with the Carnival, a festive period which precedes Christian Lent. Interestingly, during the Carnival, one krapfen in a batch filled with jam and fruit preserves might contain a filling of mustard as a prank. Read more
It is believed that doughnuts spread throughout many central European countries, which adopted the technique but used different regional names. Consequently, krapfen in Germany goes under Berliner, pfannkuchen, faschingskrapfen, krebbel, or kreppel.
In Poland, they are known as pączki or krepel, Hungarians refer to them as fánk, Slovak as šišky, while the Czechs use the term koblihy. In Slovenia, they are better known as krofi, while the standard name throughout Croatia, Bosnia, and Serbia is krofne or krafne.
In St. Petersburg, Russia, the doughnuts are known as pyshki (either ring-shaped or without a hole), and there is a local café that has been serving pyshki prepared from the original recipe since the 1960s.
WHERE TO EAT The best Krapfen in the world (according to food experts)
"The Groissböck Krapfen is absolutely delicious."
"Renowned bakery of the center, a must to taste the sweets of the most authentic Austro-Hungarian school... ending with the heavenly delicious donuts."
"A take-out-only, hole-in-the-wall operation that draws a constant flow of customers looking for the city's best doughnuts (paczki) and pastries at bargain prices."
"11 Top Spots in Vienna for Krapfen: Aida - The strawberry-pink letters of Aida, a chain of bakeries located all around Vienna, are enough to entice sweet-toothed wanderers inside."
"Carnival fritters like these are popular in many German-speaking countries, but these Viennese ones from Ströck are delicate and delicious. Similar to what Americans might call a “jelly doughnut” these are fried puffs of a delicate yeast dough filled with a rum-spiked apricot jam."
"The dough was thick/plump, but a bit dry. The marmelade was perfect – nice and sweet for my taste! The price was adequate and overall I really liked this one."
"If you only listen to ONE recommendation for food from me, let Krafne Kod Mate be it! Krafne Kod Mate has delicious, local pastries, that are all homemade and will literally melt in your mouth. Get the donut filled with chocolate (the best). It is so light and fluffy and absolutely mouthwateringly delicious. It was NOTHING like the donuts that I’ve eaten back in the States, which are heavy and make you feel terrible after eating them."
"They do the traditional plum pfannkuchen, as well as giant cream-packed éclairs, but you need to opt for the Eierlikör, not only for the rich chocolate icing on top, but also for the delicious filling; a custard sauce spiked with brandy."
"Perfect dough, soft but doughy enough to let me know I am eating something made from yeast, a slight crackling on the outside from the frying, lovely jam and a nice, if on the smaller side, size."
"11 Top Spots in Vienna for Krapfen: Der Mann - Filled with the traditional apricot jam, these are generously sized and inexpensive. Der Mann bakeries can be found dotted all around Vienna."
Krapfen festivals
