The Carnival doughnut
There’s a lively atmosphere during the ‘fifth season’ in the Hall-Wattens region. We’re talking about Fasching, or Fasnacht as it’s also known in Tyrol. Countless traditional groups are in top form during this carnival season. As well as the parades, special attention is also paid to the culinary delights. And what could be more fitting than introducing you to the famous Faschingskrapfen today.
But where does the Faschingskrapfen actually come from, and why is it so popular at this time of year in particular? My colleague Susi and I went in search of answers for you and filmed a video to show that making this sweet treat is absolutely no rocket science.
The history of the carnival doughnut
There are a number of myths and stories surrounding the origins of the doughnut. The ancient Greeks, for instance, offered doughnuts as a sacrifice to their goddess Ceres. However, the Romans, the Carolingians and the Habsburgs also lay claim to having invented the doughnut.
Time and again, one reads of the supposed Viennese namesake, Cäcilia Krapf. It is said that in 1690 she threw a lump of yeast dough at a kitchen boy, which accidentally landed in hot fat, where it transformed into a savoury delicacy. A charming story, but unfortunately the ‘Cilli-Kugeln’ are not the origin of the name of today’s carnival doughnuts. It is true, however, that doughnuts have been a fixture at carnival events for centuries. The cobbler-poet Hans Sachs even wrote his own carnival play in 1540, which is tellingly titled *Das Krapfenholen* (*The Doughnut Hunt*).
Be that as it may – the doughnut has become an indispensable part of the carnival season and is now available in many different varieties (filled with vanilla, nougat or egg liqueur, or decorated with funny chocolate faces). The classic carnival doughnut, however, is filled with apricot jam and served dusted with icing sugar. We hope you enjoy making these, wish you every success, and a fun carnival season!
Carnival doughnut recipe
Ingredients for 25 doughnuts, Preparation time: approx. 2 hours
200 ml lukewarm milk, 520 g flour, 30 g fresh yeast, 2 eggs, 3 egg yolks, 80 g granulated sugar, vanilla sugar, grated zest of 1 organic lemon, 8 g salt, 30 g melted butter, frying fat, 150 g strained apricot jam and icing sugar for dusting
Method
Add salt to the flour and, whilst doing so, gently warm the milk with the butter. You can also add the sugar, eggs and yeast to the milk straight away. Then add the lukewarm milk mixture and the grated lemon zest to the flour and knead into a smooth, supple dough. Cover the dough and leave it to rest in the mixing bowl in a warm place for about 30 minutes.
Knead the risen dough briefly and divide it into pieces weighing approx. 40 g each. Shape the pieces of dough into smooth balls using the cupped palms of your hands. Place the dough balls on an oiled baking tray and gently flatten them slightly. Cover with a floured tea towel and leave to rise again in a warm place for about 30 minutes. Heat the frying fat in a deep frying pan to just under 160 °C.
Depending on the size of the pan, gently slide several dough pieces into the hot oil, top-side down. Put the lid on and fry, covered, for about 3 minutes. Then turn the doughnuts over and fry for a further 2 minutes until golden brown. Drain on kitchen paper.
Spoon the apricot jam into a piping bag or doughnut nozzle and use it to carefully fill the doughnuts. Then dust the doughnuts with icing sugar and enjoy them with a nice cup of coffee.
