Carnival doughnut

These sweets double the fun of this foolish season!
Prep Time: about 35 min.
Resting Time: about 70 min.
Baking Time: about 20 min.
Difficulty: medium
Yield: 6 pieces

Ingredients for the dough

  • 250g flour
  • 15g yeast
  • 40g Frusano Corn Sugar
  • 1/8 L milk (lactose free if necessary)
  • 2 egg yolks
  • 50g butter (lactose free if necessary)
  • A pinch salt
  • Oil for frying
  • Frusano Corn Sugar for tossing

Ingredients for the filling: 


  1. Sift the flour into a bowl and form a depression in the center.  Sprinkle the yeast in the depression and mix in a teaspoon of Frusano Organic Corn Sugar.  Add a little lukewarm milk to the depression and mix with the yeast to create a starter dough.  Let rest, covered, in a warm location for 10 minutes.
  2. Add all the remaining ingredients for the dough into the bowl and knead together into a smooth dough.  Let rest in a warm location for 30 minutes.
  3. Place the dough on a lightly-floured work surface and knead with your hands.  Divide the dough into six pieces. Shape each piece into a ball and flatten slightly.  Cover the dough rounds and let them rest for another 30 minutes in a warm location.
  4. Heat the oil in a pot.  Reduce the heat and, one at a time, fry the dough rounds until both sides are golden brown.  Note: If the oil is too hot, the krapfen will be dark on the outside, but uncooked on the inside!  After frying, place the krapfen on a paper towel to blot the excess oil.
  5. Fill a pastry bag with Organic Red Currant Spread from Frusano and use it to fill the krapfen. Finally, toss the filled krapfen in Organic Corn Sugar from Frusano. 
Have fun cooking and Bon Appetit!