Italian Breakfast Italian Pastries

Baked Krapfen with Jam

Carnival yummy sweets: krapfen, donuts, fried sweets.

Who could resist?

Ok, maybe you are very careful with your diet, but in this case we may be able find a compromise.

We offer you some light, baked donuts with jam!



  • 7 oz butter
  • 1 and 2/3 cup milk
  • 4 oz sugar
  • 1.7 oz brewer’s yeast
  • 1 egg
  • 1.8 lb 00 flour
  • 1 pinch of salt
  • 3 and 2/3 cups milk
  • 1/2 cup your favorite jam



  • First, let’s prepare the starter. Dissolve the brewer’s yeast in warm milk. Sift the flour into a bowl and mix it together with the sugar. 
  • Add the water to the yeast and mix thoroughly to avoid lumps.
  • Cover with plastic wrap and let the dough rest in a warm place for at least 30 minutes.
  • After the time has passed, proceed with the preparation of the main mixture. Sift the Manitoba flour and add, in the center, two egg yolks (Don’t throw away the egg whites! We’ll need them for the next phase!), soft butter, warm milk, a pinch of salt and sugar. 
  • Add flavor to the mixture with the grated rind of an organic lemon. Then add the starter (which in the meantime will have inflated) and mix well, first with a wooden spoon, then by hand, until you get a soft and smooth dough.
  • Put the dough in a bowl, cover with plastic wrap and let it rest in a warm environment for 2 hours or until the dough has tripled its volume.
  • After that, place the dough on a pastry board and roll it out with a rolling pin to make a rectangle (or a circle) 1/3 of an inch thick.
  • Line two baking baking pans with the special grease-proof paper.
  • With a 2.75″ diameter round biscuit cutter, create several discs (about 20-24). Place half of the discs (10-12) on the baking plates, keeping some distance between them.
  • Stuff each disc with a teaspoon of apricot jam and brush the exposed edges with lightly beaten egg white. Cover each stuffed circle with another circle, pressing lightly along the edges. The egg white will act as an adhesive between the two discs.
  • The original Austrian donuts – besides being obviously fried – are rigorously stuffed with apricot jam. When the filling is different, the “Krapfen” loses its essential nature assuming the more generic name of “donut.”
  • Leave the donuts to rise again in a warm (but off) oven for about 30 minutes.
  • Then preheat the oven to 365°F and cook for 13-15 minutes.
  • Serve with a sprinkling of powdered sugar.


Source: Sensibus

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