Faschingskrapfen or German Donuts are baked customarily at Fasching which is end of February. It’s the time of Carnival, and similar like Mardi Gras. The fist-sized pastries are not only found all year round in Franconia, but also in South-west Germany, where they are called “Fastnachtsküchle”, and in Germany’s capital Berlin, the “Berliner”.
Other names for Krapfen-German Donut by area:
- Baden-Württemberg und Saarland: Fastnachtküchle
- Hessen: Kräppel
- Ostdeutschland/ Berlin: Berliner Pfannkuchen
- Ruhrgebiet und Sauerland: Berliner Balle
- Austria: Faschingskrapfen, Glaskrapfen
According to Legend, there was once a man who wanted to serve in the German Army under Frederick the Great. The man was rated unsuitable, but he got the chance to support the troops with the field bakers. As a thank-you for this gesture, he created a donut-pastry in the form of a cannonball. But whether this story is actually true, remains uncertain, because after all it is a legend.
Krapfen are fried in (clarified) butter or vegetable oil, and traditionally filled with jam, often rose hip and other fruit jams. But creative fillings such as eggnog, chocolate and vanilla creme are also in great demand.
Also see Bavarian donuts or “Auszogne”
Faschingskrapfen – German Donut
German Faschingskrapfen (Mardi Gras Donuts) always tastes best homemade! Find out how to bake the donut yourself step by step. Feel free to be creative with different fillings like fruit jams, vanilla cream or Nutella etc.