Sacher Carnival Doughnuts - Faschingskrapfen Recipe
Sacher Carnival Doughnuts - Faschingskrapfen
Flavors of Austria

Resting time: 1 hour + 2 hours + 30 + 30 minutes

Difficulty: Easy
Chef's Note

For those who want to experience the spirit of the Viennese "Fasching," or carnival, here is a recipe for the delicious dessert called "Carnival Doughnuts" (Faschingskrapfen), so named because they are an essential component of carnival season in February.

For 18 to 20 doughnuts

- apricot jam with a little rum for the filling
- flour for the work surface
- vegetable oil or peanut oil (preferred for frying)
- icing sugar for dusting

Yeast mixture
- 100 ml milk
- 12 g yeast
- 1/2 tsp. salt

- 500 g flour
- 130 g butter
- 1 egg + 2 egg yolks
- 2 full Tbsp. icing sugar
- 1 packet vanilla sugar
- zest of 1 lemon
- 3 Tbsp. rum
- 1 Tbsp. vinegar
- 80 g butter


  1. Dissolve the yeast in the cold milk; add the salt and mix. Let rest for 1 hour.


  1.  Beat the butter with the powdered sugar and vanilla sugar until the mixture is creamy, then beat in the eggs, one at a time.
  2. Add the flour, yeast mixture, rum, vinegar and 100 ml cold milk. Mix gently to form a fairly soft dough.
  3. Cover and let rise in a cool place until doubled in volume, about 2 hours. 

Cooking and finishing

  1. On a floured work surface, divide the dough into 18-20 smooth balls. Let rest for 30 minutes.
  2. Meanwhile, heat the oil to 165-170° C (330-340° F) maximum.
  3. Carefully place the doughnuts into the hot oil, upper part down, and cover.
  4. Once the upper part is nicely browned, turn the doughnuts and brown the lower side, then recook the upper part briefly.
  5. Fill the doughnuts with apricot jam using a piping bag. Sprinkle them with icing sugar. Let rest 30 minutes before serving. 
Sacher Carnival Doughnuts - Faschingskrapfen 1
More recipe ideas

Top Photo and collaboration: Austrian Tourist Board

Frying doughnuts: MSCOMM / ID : 25530036 / René Pirker

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