Kreppel - Jam Doughnuts

Kreppel - German jam doughnuts

Kreppel - German jam doughnuts

A reader wrote: "I would like to know the recipe for Kreppel - Jam Doughnuts".
So here it is!

Kreppel Recipe


Jam donuts have many names, depending on the region in Germany. Krapfen, Kreppel, Berliner and Pfankuchen are common names.

Ingredients


* 500g / (4 1/2 cups) plain all-purpose flour (Type 450)
* 1 packet dried yeast
* 100g (1/2 cup) butter
* 30g (3 tablespoons) sugar
* 3 drops vanilla essence
* 1 level teaspoon salt
* 2 medium eggs
* 125ml (1/2 cup) milk
* frying oil
* icing sugar to cover the Kreppel
* 300g strawberry, raspberry or plum jam

kreppel


Instructions


* sift the flour into a mixing bowl, add the dried yeast and mix well
* melt the butter in warm milk, but don't cook the milk
* add the milk-butter mixture, sugar, salt, eggs, and vanilla essence to the flour
* stir with a mixer at low level until ingredients are combined, then mix at high level for about 5 minutes until the dough is smooth
* cover the dough and let it rise in a warm place until it has doubled in volume (about 30 to 60 minutes)
* remove the dough from the bowl, sprinkle with flour, knead it briefly
* form 16 balls of about the same size
* put the balls onto a floured tea towel, cover with another towel and let the balls rise for 15 to 30 minutes, they must visibly increase in size
* meanwhile heat the frying oil to 180°C / 350°F
* put the balls in the hot oil (they shouldn't touch each other) and fry from both sides until they are golden brown
* remove the cooked Kreppel with a spoon and drain on paper towels
* mix the jam until smooth, fill into a piping bag or decorating pen with a long tip, pipe the jam into the Kreppel

Preparing Kreppel is not difficult, but it needs patience to let the dough rise twice. So don't hurry.

Guten Appetit.

Comments for Kreppel - Jam Doughnuts

Click here to add your own comments

Nov 23, 2011
thank you
by: ALBERT TUBAILAGI

hi
i really like the idea if the krepple.
and who ever put this on the internet
is the smatest person in the world.
i would like to thank you . you have helped me alot and i give you praise for that.
thank you and i hope you post more.
ALBERT

Dec 21, 2011
I'm sorry
by: Anonymous

I did everything you said and mine did not turn out like that at all. The dough was missing somthing.. I wish I could make them like that.

Mar 27, 2012
Kreppel
by: Pat

When I made mine for the first time I rolled out the dough to about 2 inches and took a glass as a Kreppel cutter and put them on a floured sheet for a third rise and then I put them in 18oC cooking oil in my dutch oven and closed the lid for about 1 min and turned them and another minute... they came out perfect and tasted amazing.

Apr 15, 2012
Great Tip
by: Rita

Thanks for the great tip, Pat.

Oct 20, 2012
Yeast amount?
by: S

Hello out there,
Can anyone please tell me how much a packet of yeast weighs? I have a large container of dried yeast and need to know how much to weigh out. Your help would be most appreciated!
S

Nov 11, 2012
Dried yeast
by: Rita

Hello S.,

A packet of dried yeast weighs 7g and is sufficient for 500g flour.
If you like to use fresh yeast you'd need 21g for 500g flour, which is half a packet of fresh yeast.

Rita

Dec 12, 2012
Grandma's recipe, at last!
by: colleen

My great grandma Mary made a doughy, breadlike treat that I recall fondly from my early childhood, but have never seen again. Today, wondering if perhaps she was mispronouncing zeppole, I began an internet search, which finally led me to this recipe. I recall her kreppels being more triangular, but now I know how to start! Thank you!!

Dec 31, 2012
kreppel
by: Anonymous

i used only 3 cups of flower 4 1/2 are just to much.

Apr 15, 2013
Way too much flour
by: Anonymous

You only need 3 cups of flour
Yeah,soooo bye…

May 03, 2014
:) NEW
by: Natascha

Wunderbare Seite :)! Vielen Dank

Click here to add your own comments

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