The magical story of the carnival doughnut

… by Bergland holiday apartment Söll

Let’s immerse ourselves in the seductive world of Faschingskrapfens, a delicacy that makes hearts beat faster. Who could resist the tempting aroma and taste of a freshly baked yeast dough doughnut dusted with fine powdered sugar? The filling, a secret in itself, can be anything from heavenly sweet jam to creamy vanilla, tempting nougat or melting chocolate. A must at every carnival party, but the best thing is that this treat accompanies us all year round. Whether as apricot, vanilla or nougat doughnuts, they are always a delight.

But who is actually behind the name of this tempting pastry?

Let’s delve into the legends of the past, where we come across the charming story of Cäcilie Krapf, a court cook from old Vienna. In the heat of an argument, she is said to have thrown a piece of yeast dough at her husband, but it missed its target and landed in a pot of hot oil instead. The result? The first “Cillykugeln”, which soon caused a sensation throughout Vienna and even conquered the imperial court in the 19th century. It is said that around ten million of these delicacies were devoured in the congress year of 1815. Although we have a lot to thank Cilly Krapf for, the name “Faschingskrapfen” somehow came about in a different way.

Ancient doughnuts and Carolingian lard pastries

A look back in history reveals that the tradition of baking doughnuts goes way back to ancient times. From the ancient Greeks, who offered them to the goddess Ceres, to Roman bacchanalia and medieval festivals – the doughnut has a long tradition as a festive pastry.

The doughnut as a carnival treat

The doughnut plays a central role in the carnival season in particular. The sumptuous days before Lent are perfect for this rich pastry, which is intended to prepare the faithful for the 40 days of abstinence ahead.
We at Appartement Haus Bergland in Söll have put together a delicious recipe for you to bake:

Ingredients of the carnival doughnut:

  • 500 g flour
  • 250 ml lukewarm milk
  • 42 g yeast
  • 50 g sugar
  • 2 eggs
  • 50 g soft butter
  • Lemon zest, pinch of salt, dash of rum
  • Jam, powdered sugar, 1 l oil for frying

Preparation of the Faschingskrapfens:

  • Pre-dough: Dissolve the yeast in a little milk and sugar, leave to rise for 15 minutes.
  • Dough: Put the flour in a bowl, add the pre-dough and the remaining ingredients (except the jam and powdered sugar), knead into a smooth dough. Leave to rise for 1 hour.
  • Shape: Divide the dough into portions, shape into balls, leave to rise for a further 30 mins.
  • Fry the doughnuts at 160-170°C for 2-3 minutes on each side, leave to cool.
  • Filling: Fill the doughnuts with jam using a piping bag.
  • Serve: Dust with powdered sugar.

Secrets of the doughnut art:

Appartement Haus Bergland in Söll has a few insider tips for all the amateur bakers among us:

  • A dash of rum in the batter works wonders – it not only enhances the taste, but also keeps the fat at bay during baking.
  • Carefully “grind” each doughnut, i.e. shape it into a perfect ball for the ideal form.
  • Peanut or coconut oil is best for baking, but if you dare to use clarified butter, the doughnuts will be particularly hearty.
  • When baking, brown the doughnuts in the fat twice on each side. And don’t forget: Leave the lid on so that they rise beautifully and retain their characteristic belly band.

We at Bergland, your holiday apartment in Söll, wish you an exuberant Shrove Tuesday full of sweet moments with your favorite carnival doughnuts.

You can find more recipe ideas in our blog: View blog

Warmest carnival greetings from Söll Verena and Günter

Sources:
https://www.ichkoche.at/geschichte-des-krapfen-artikel-406
https://www.servus.com/r/faschingskrapfen-selber-machen