Any Austrians or Germans out there? I want a recipe for Krapfen

[Katiekin]

We loved the doughnuts in Austria but they were made with a batter and I can't find any recipes over here, only yeast based doughnuts. Can anyone help?

Not German or Austrian but try Sylv's Silver Spoon.

Fantastic woman in Switzerland. Recipe might be on her blog or she can prob help

sylvssilverspoon.blogspot.com/

But they are just jam doughnuts really, and I believe most are made with yeast? I'll wait for someone with more experience to come along.........

i see wiht horror that delia is doing a recipe for kaier schmarren this week!
is nothgin sacred

i haev an austrian receip book int he loft if oyu want

Katiekin,
can you describe the Krapfen a bit more? For me as a Frankonian, a "Krapfen" is made with yeast, deep-fried and filled with rose hip jam (Hagebuttenmarmelade, or Hiftenmark).
Do you speak German?
There are loads of recipies when you search for Krapfen at chefkoch.de

www.chefkoch.de/suche.php?suche=krapfen&wo=0

I love Austrian deserts, they're so stodgy, especially Kaiserschmarren. I put loads of weight on when we went on holiday there despite hiking up mountains every day.

Thanks for the info, I do have a bit of German but I am not fluent so I will check out the websites. The doughnut was about 6 inches diameter and seemed to be made by a liquid batter being poured into the hot fat. It was then served with vanilla sauce, chocolate sauce and icing sugar and you could have ice cream and cream as well. It was gorgeous

Where in Austria did you eat these Krapfen?
The size and shape (I assume they are round?) reminds me of "Auszogne" (or "Kniekieachla" in the Bamberg area) but they are made with yeast too.
I'm baffled and I would love to find out what they are.

Ok, I asked in the Kochen&Backen section of a German parenting site (a few Austrians are posting there too) and here are some suggestions.
It could be Lagos, which is Hungarian originally and can be eaten with sweet or savoury toppings:
www.marions-kochbuch.de/rezept/0523.htm

Or, somebody else is also suggesting "Auszogne" (I'm salivating by the sheer thought of it):
images.google.co.uk/images?sourceid=navclient&ie=UTF-8&rls=DIUK,DIUK:2006-24,DIUK:en&q=auszogne&um=1

Nobody came up with a typical Austrian doughnut which is made without yeast.

Katiekin I think what you are dscribing sounds like a version of Kaiserschmarren Kaiserschmarren, a waffle depth pancake style batter rather than doughnut. They then chop it up for serving.

Thanks a lot for all the help with this, I think they must have been Auszogne, they look a lot like those pictures. We had them at the Krapfenhutten in Wagrain near Alpendorf. I recommend it to anyone in the area!!

Hi Katiekin,
I live in Austria and consume far too many Krapfen
They used to be available just for the season from 11 November till Carnival, the "Fasching" time, but now you can buy them all year round. As someone else said, they are like doughnuts. The ones we usually have contain either apricot jam or vanilla sauce in the middle. Either dusted with sugar or not according to your choice.
This is a link with a recipe (contains yeast). In fact, in my Viennese cookery book the Faschingskrapfen recipe contains yeast, too. Sometimes, at Christmas markets, I have seen the Krapfen dough used to make other shapes, like Brezel, but the round doughnut is the traditional one.

www.wien.gv.at/lebensmittel/ernaehrung/rezepte/klassisch.html

and here are some tempting photos!

www.ichkoche.at/cms/rezepte/Themenwelten/Krapfen/index.html

Good luck!