German Pastry - Krapfen (Berliner)




Introduction: German Pastry - Krapfen (Berliner)

About: I am a Master student for chemical and biological engineering. I love surprising people, so I cook very often discovering my own receipes to surprise my guests with new colours or tastings.

In this instructable I'm going to show you how to make a -in Germany- well known pastry, it is called Krapfen (in the south) or Berliner (in the north). Similar things are known all over Europe, just check this list.
When I was a child Krapfen could be bought only in a certain time of the year, during carnival. In my hometown they do a carnival parade and I always had been freezing, because usually there was snow and temperature below 0°C/32°F. Then when the parade was over, my grandmother and me went to the local bakery, bought some Krapfen and at home my grandmother warmed them up and then we ate them in combination with a hot chocolate in my case. It always had been like late Christmas to me. At the moment carnival is around the corner again and I wondered if I could make Krapfen on my own. Krapfen are comparable to doughnuts, except there is no hole in the middle but a filling. Usually they are filled with jam, but today I would like to do something crazy and fill them with blueberries and marshmallow fluff.

If you like the recipe, please vote for me, as soon as I am accepted in the contest.

Step 1: What You Need

The given amount is sufficient for 8-10 pieces.

The dough:
  • 500 g /1.10 lbs./ 4 cups            flour
  • 30 g /0.07 lbs./ ???                   yeast
  • 250 ml /8.45 fl oz./ 1 cup          milk
  • 4 pcs.                                          egg yolk
  • 60 g /0.13 lbs./ 1/2 cup            powdered or baking sugar
  • 60 g/0.13 lbs./ 1/4 cup             butter
  • dash of salt
For the blueberry filling:
  • 170 ml /5.75 fl oz./ 3/4 cups      milk
  • 3 dashes                                      powdered vanilla
  • 15 g /0.03 lbs./ 1/8 cup              starch
  • 1 pc.                                               egg yolk
  • 30 g/0.07 lbs. /1/8 cup                powdered or baking sugar
  • 80 g /0.18 lbs./ 3-4 cups            frozen blueberries
Note: Instead of the combination of starch, eggs, vanilla and milk you can just use custard powder and prepare it like it is instructed on the packaging. It might even be better, I just forgot to buy some, so I had to make the custard myself.
I thougt it would be fun to make a filling like in twinkies. The receipe can be gathered here.
I just would recommend to take half of the amount of salt, otherwise, in combination with the yeast dough, it tastes too salty.

  • 2 pots
  • Bowls
  • Mixer (with egg whip and dough hook)
  • Oil
  • Dishtowel
  • Stirrer
  • Syringe like pastry bag attachment, like shown in the picture

Step 2: The Dough

First mix the butter, the sugar and the egg yolks to a plain mass. In the meantime heat the milk until it is lukewarm. Add the milk and the yeast to the mixture and mix it again until it is all homogeneous.
Now change for the dough hook and add the flour, then knead the dough until it is plain again.
Cover the bowl with a dry dishtowel and let the dough rest in a warm (ca. 25-30°C/77-86°F) place for about half an hour.
Then form 8-10 equal sized balls from the mass and let them rest again for 20 min. Tip: Scatter some flour on your counter top to prevent the balls from sticking.

Step 3: The Fillings

Blueberry filling:
Thaw the blueberries.
Then mix the sugar and the eggs until the mass is almost white. Afterwards add the starch and mix it again until you get an evenly plain mass. Heat up the milk until it is boiling. When boiling, take the pot off the hotplate and mix it with the egg-sugar-starch-combination and stir it until it is thickening. Hint: If the isn't thickening, just heat it up again a little bit.
Finally stir in the blueberries.

Twinkie filling:
Follow the instruction steps 5,6 and 7 on this site, then you get a plain, white, quite sticky mass, like shown in the picture.

Step 4: Finishing

Heat up a sufficient amount of oil and fry your dough balls until they're finished.
Note: The oil mustn't be too hot, just around 170°C/338°F. Otherwise your Krapfen will be dark brown on the outside but still raw inside.
Let them cool down on a paper towel. Then fill your Krapfen with the help of the pastry bag. To do so, fill in one of your fillings and cut in deep with the tip, like shown in the pictures.
Note: Don't try to get too much of the filling into the Krapfen, otherwise everything will flow out again, or in worst case, the Krapfen brakes.

Finally scatter some powdered sugar over them and they're ready to serve!
Enjoy your meal!

PS: And don't forget to vote for me!

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    22 Discussions


    Reply 4 years ago

    I am a jelly doughnut


    4 years ago



    4 years ago

    nice i like it


    Reply 6 years ago on Introduction

    Ja, ich weiß, etwas ungewöhnlich.... Aber ich hatte Lust, was Verrücktes zu machen


    Mmm it look delicious, in Italy I always eat the one with the yellow cream, I never see them with blueberry, I want to try them!


    6 years ago

    Ooooo... Looks yummy

    I love these! Haven't had one since Germany. I'm definitely going to try this. :-)


    Reply 6 years ago on Introduction

    Please send me a photo an tell me which filling you tried!

    Chikpeas Brother
    Chikpeas Brother

    Reply 6 years ago on Introduction

    I don't remeber exactly. I know it was a jam filling, but I'm not sure which one. (It was a few years ago.) *sorry*