Farmer's donuts with lingonberry jam.

Bauernkrapfen Farmers’ Donuts with Lingonberry Jelly

6070 (excl. resting time) Min

Whether part of a meal, with afternoon coffee or just as a snack, these traditional Bauernkrapfen always taste great! Enjoy the light, yeast dough simply dusted with powdered sugar or add a spoon of lingonberry jelly to enhance the flavor experience.

Ingredients 4 Portions

  • 500 gFlour, smooth
  • 21 gYeast (1/2 cube)
  • 2 Eggs
  • 30 gButter, very soft
  • 250 mlMilk, room temperature
  • 10 gSea Salt, Coarse
  • 1 lSunflower oil (or 1 kg clarified butter) for frying
  • For the garnish


  1. 1

    Mix the flour with the salt in a bowl.

  2. 2

    Crumble the yeast into room temperature milk and mix with the flour. Then add the eggs and softened butter.

  3. 3

    Knead the mixture well for a few minutes, cover and leave to prove in a warm place for around 90 minutes.

  4. 4

    Divide the dough into equal, roughly fist-sized portions and use the palm of your hand to roll the dough into balls on a smooth surface. Allow the balls to rest for around 15 minutes.

  5. 5

    Flatten the balls and carefully pull them apart a little to give them their characteristic shape. The dough should be thin in the middle and quite a bit thicker at the edges.

  6. 6

    Heat the oil or clarified butter in a tall pan to around 170 °C and place the Bauernkrapfen topside down in the hot oil and briefly baste once with oil. Turn over after around 3 minutes. The donuts should be a beautiful golden brown color on the outside.

  7. 7

    Once ready, pat the Bauernkrapfen dry with a piece of paper towel and spoon a tablespoon of jelly into the middle. Sprinkle generously with Vanilla Sugar and powdered sugar before serving.

Bernadette Wurzinger

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