Mamma’s Krapfen recipe. Life is sweet :-)

Mamma’s Krapfen recipe. Life is sweet ๐Ÿ™‚

By 28/04/2020

The other day, whilst clearing up the shelves,ย  I found one of my mother's old recipes which dated back to the late 70s: "Ricetta per Krapfen". My heart, all of a sudden, sank.

The recipe was neatly handwritten and it instantly brought back memories, memories of a happy childhood, of a deliciously sweet childhood. My mother was a great cook and to these days, she still is.

Krapfen is the name for doughnuts in German and this is how they are known in Italy although some people call them also "Bomboloni" or big bombs! Infact they are big, soft, fragrant bombs with a delicious filling inside. They drive me crazy, they are so good!

In these difficult times we can learn to appreciate the little things in life again. When you are allowed to stop (and this is by all means a luxury), you can see things more clearly and realize what really matters in life.

Some people meditate, some do gardening, some read interesting books and some do lots of baking, like me. When I am in the kitchen, time stops for me. I can focus on exactly what I am doing.

My lockdown has been so far a cascade of different meals and experiments in the kitchen. I know we will all be a little larger in size when all of this will be over but hey, this is temporary and if you are lucky enough to be healthy and well, this is a good time to learn new skills and to try out new recipes. Let's enjoy what we have.

Today I made these fabulous krapfen. Homemade doughnuts are just a different thing altogether: a deliciousness made in heaven, so soft and so perfumed.

If you have time try the recipe, it won't dissappoint you!

This recipe makes approximately 15-17 doughnuts.

  • Prep Time : 45 minutes
  • Cook Time : 15 minutes
  • Yield : 15



In a bowl mix the flour with the yeast.

Add the eggs, the sugar, the lemon zest, the vanilla and the lukewarm milk. Mix well then add the salt.

Put the mixture onto a lightly floured worktop, add the softened butter and using your hands work the dough energetically for about 10 minutes until soft and elastic. Of course you can put it in a processor instead. If the mixture is too sticky you might need a little extra flour.

Form a smooth ball, put it back in the bowl and let it rest for at least 2 hours in a warm place covered with a towel.

After the resting time work the dough again for a minute or so and with a lightly floured rolling pin roll the pastry until is 3 mm or 0.11 inch thick. Using a round pastry cutter measuring approx 8 cm or 3 inch in diameter cut out the pastry.

Making doughnuts - Krapfen

Place a teaspoon of jam at the centre of half of each round, brush the edges with milk and place another round of pastry on top. Seal it well with your fingers and place it on a floured tray leaving some space in between each pastry so they don't stick together while they prove. Cover with a towel and let them rest for another hour in a warm place.

Making doughnuts - Krapfen

In a large pan heat up plenty of oil. It is important that the oil is neither too cold or too hot. To check if the oil is ready for frying, stick a toothpick into the oil and if you see many bubbles forming around it and they start to float up then it is ready. Fry no more than 2 doughnuts at a time, for about 2 minutes each, turning them on the other side as well until they have a nutty/brown colour.

After frying them, place them onto a kitchen towel so the extra oil with be absorbed then sprinkle them with plenty of powdered sugar.

Homemade Krapfen bombolone doughnut

Now sit down, make a cup of tea or coffee and enjoy this special treat! What a feast!

Breakfast on the terrace ๐Ÿ™‚

Krapfen for breakfast with coffee

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12 Responses to Mamma’s Krapfen recipe. Life is sweet :-)

  1. angiesrecipes

    They are so popular here…love your homemade version, authentic and so tempting. I am saving this for a special occasion.

    • Alida

      They really are good, I must admit. Not for diets are guess but we all deserve a treat from time to time.

  2. Ron

    Time stops for me in the kitchen too, until I have to clean up my mess. A great recipe with a great story Alida. Have you ever tried baking these? I’d prefer frying them, but I’m in a no-fry zone these days.

    • Alida

      Actually I haven’t tried baking them yet. This would make them lighter and people who have tried that said they are really nice as well. Next time, probably when I manage to find more flour in the shops!

  3. mimi rippee

    Oh my goodness! These are the prettiest things I’ve ever seen! I don’t love sweets, but these are so appealing to me! Beautiful.

    • Alida

      Thank you Mimi ๐Ÿ™‚

    • Alida

      Un intramontabile classico e ricordi d’infanzia.

  4. 2pots2cook

    With you all the way : there are so many positive lock down aspects, like time to spend with your family if living together, books, on line plays, music, so many things to catch up and yes, I did some cleaning too and found handwritten “souvenirs”. It is always so emotional, isn’t it ?
    My grandmother used to fry krapfen too. She did it in February for carnival weekend. So beautiful to find your post bringing it all back ๐Ÿ™‚ Grazie milla !

  5. Balvinder

    Such a lovely recipe! I haven’t had a doughnut like food in ages.

  6. Keira Ball

    Wow. So yummy. Made it and loved it.

    • Alida

      Thank you Keira.

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