Business Private

Krapfen with apricot jam, hazelnut and pistachio cream

Total time
20 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
4 Minutes
Rest time
3 Hours 45 Minutes


Ingredients for 8 Krapfen

For the dough
200 g Wheat flour type 00 nr. 2 bio
150 g Weizenmehl Nr. 4 Type 0 Bio
25 g ADAM - lievito madre natural yeast with dry yeast
40 g Sugar
50 g Seed oil
q.s. Zest of half a lemon
210 g Vegetarian milk
q.s. Peanut oil for frying
For the filling
q.s. Hazelnut or pistachio cream
q.s. Apricot jam


  1. In a bowl, combine all the dry ingredients. Gently warm the milk and then mix it with the dry ingredients, along with the vegetable oil. Stir and knead for at least 10 minutes until a homogeneous dough is formed.
  2. Shape the dough into a ball, coat it with oil, and let it rise in a bowl for about 2-3 hours (or until it doubles in volume).
  3. Roll out the dough to a thickness of 1.5 cm and cut out circles using a pastry cutter (or a glass). Let them rise on parchment paper for about 45 minutes.
  4. Heat the oil and fry the doughnuts on both sides. They will be ready when they become sufficiently dark.
  5. Once cooled, use a syringe to fill them with apricot jam or hazelnut cream, pudding, or pistachio cream. Dust with powdered sugar.

Tip: To check if the oil is hot enough, test it with leftover bits of dough.

In collaboration with @dolcetico