Kreppel - 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.


* 500g / (4 1/4 cups) pastry flour (Type 405)
* 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



* 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.

If you use cups instead of a scale, please check this page for flour facts and gram to cup conversion.

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

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Oct 30, 2023
Here's a Grepple Recipe my Grandmother used to fix, NEW
by: Anonymous

Start out with four eggs and a level teaspoon full of salt, one cube of butter or margarine, a cup of canned milk (Pet Milk), three level teaspoons full of baking powder and on-half cup of sugar.

Mix all of the ingredients well in a bowl, then add five measuring cups of sifted flour. After mixing the dough, cut it into chunks. Roll these chunks into thin layers (important) and cut them into small squares or shapes (as you like). Then bake them in deep grease in a pan to a nice brown color-depending on how crisp you like them. Put Powder sugar on them, while they are still hot, and put in a container. This makes a large batch.

--I haven't tried this yet, I just found the recipe. My Grandmother always served them on Thanksgiving.

Jun 17, 2023
too much flour NEW
by: Anonymous

I made the recipe,, but way too much flour so they did not turn out, then I saw a couple of comments about using only 3 cups of flour and wish I had seen it before making,,, The dough was dry and I added more milk,, they did not turn out. I will try the recipe again using less flour,

Oct 10, 2022
My grandma made something similar NEW
by: Anonymous

Grandma made what she called kreppel. However, they were cut into squares with a cut in the middle of each square. Then she would pull an end through the middle cut and kind of twist it before frying. After they were done, she would sprinkle them with powdered sugar. Tasted very much like a beignet from New Orleans.

Jan 05, 2021
Grepple or Greppel? NEW
by: Anonymous

In our family we have made what we call grepple, which is similar but without the jam inside. I know my great, great grandmother was from Germany and she was the one who made it originally. Perhaps this is where it comes from?

Jan 29, 2019
Vanilla is the essense
by: Lissi

I've searched far and wide and am not sure where to find vanilla essence or a substitute. Where can I find some or it's equivalent? I am so homesick for a few Berliners. I've mastered the Brötchen, Knodel, and a few others. Now I need to make these.

Feb 20, 2017
by: Rita

No Anne, I don't think the result will be the same when you bake them.

Feb 20, 2017
Baked Kreppel
by: Anne

Can they be baked instead of fried?

May 03, 2014
by: Natascha

Wunderbare Seite :)! Vielen Dank

Apr 15, 2013
Way too much flour
by: Anonymous

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

Dec 31, 2012
by: Anonymous

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

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!!

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.


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!

Apr 15, 2012
Great Tip
by: Rita

Thanks for the great tip, Pat.

Mar 27, 2012
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.

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.

Nov 23, 2011
thank you

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.

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