The German Fasnacht Krapfen recipe is a traditional German dish for the Fasnacht, Karneval or Fasching time – in Germany also called “the wild days!” It is like the recipe “Berliner” or “Mutzen” which are deep fried but these Krapfen have no filling.
To make such dishes for carnival or “Fasnacht” is an old tradition. After Fasnacht there is the time were people used to stay away from rich foods like cakes and meat until Easter. Fasnacht is therefor the time where people were allowed to drink and eat what they can, and hence these deep fried dishes came about. This recipe is using raisins but it is optional, you don’t have to use them. Happy Cooking!
0,25 liter water
50 g butter
1 dash salt
150 g flour
5 eggs (room temperature)
150 g seedless raisins (optional)
oil for deep frying – half coconut oil (taste neutral, expeller pressed), half lard (Schmalz)
– Bring water, butter and salt in a pan to a boil. Take off the oven.
– Add all flour at one time, stir until smooth and bring again to a boil; stir until you get a lump and you can see on the bottom of the pan a white skin.
– Take off the oven and add one egg; stir fast so the egg white won’t coagulate. Use a towel and place it over the pan so the dough won’t splatter all over the place.
Let dough cool off for 5 minutes, then add one egg after the other ad mix continuously.
– Finally add raisins.
– Heat grease in the deep fryer on 175 C or 350 F, you don’t need the basket.
– Add one tbsp of the dough into the hot grease, a second spoon can help that the dough will falls smoothly into the grease.
– Bake them for about 10 minutes until they are golden brown. Let them drain and turn them in sugar or dust them with powdered sugar.