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Krapfen | Traditional Sweet Pastry From Austria, Central Europe | TasteAtlas
Krapfen | Traditional Sweet Pastry From Austria, Central Europe | TasteAtlas
Krapfen | Traditional Sweet Pastry From Austria, Central Europe | TasteAtlas
Krapfen | Traditional Sweet Pastry From Austria, Central Europe | TasteAtlas
Krapfen | Traditional Sweet Pastry From Austria, Central Europe | TasteAtlas
Krapfen | Traditional Sweet Pastry From Austria, Central Europe | TasteAtlas
Krapfen | Traditional Sweet Pastry From Austria, Central Europe | TasteAtlas

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.

and  7 more regions