Mardi Gras doughnuts

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Faschingskrapfen (Carnival Doughnut)

Serves: 16


  • 500 g plain flour
  • 60 g granulated sugar
  • 35 g yeast, crumbled
  • 120 g butter, lukewarm
  • 8 g vanilla sugar
  • 10 g salt
  • Lemon zest
  • 5 ml rum
  • 5 egg yolks
  • 1 egg
  • 125 ml milk, warm
  • 500 ml Oil for frying
  • 150 g apricot jam for filling

Tip: Enjoy with sweet wine

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Video: how to make Viennese Faschingskrapfen


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.

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