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It was one of the first cookbooks printed using the Gutenberg press and contains the first known recipe for a jelly doughnut, called Gefüllte Krapfen made with jam-filled yeasted bread dough deep-fried in lard. It's unknown whether this innovation was the author's [2] own or simply a record of an existing practice. [3]
The name comes from German Krapfen, and it is a variation of the Central European pastry known as the Berliner. They are also similar to beignets. The recipe for homemade krofne includes yeast, milk, sugar, flour, salt, butter, eggs, rum, lemon peel, marmalade and powdered sugar. The dough is kneaded and prepared and then cut into small pieces ...
Mezzelune (Italian: [ˌmɛddzeˈluːne], meaning 'half moons'), also known as Schlutzkrapfen [1] in South Tyrol, Tyrol and neighbouring German-speaking regions, and as crafuncins or cajincì in Ladin-speaking regions, are a semi-circular stuffed pasta, similar to ravioli or pierogi.
Knieküchle is a traditional Austrian/German fried dough pastry that is very popular in Old Bavaria, Franconia, Western Austria, South Tyrol and Thuringia.It has several other names depending on the region, including Auszogne (or Ausgezogene), Krapfen, Küchl, Nudel, Rottnudel and Schmalznudel.
The "Gefüllte Krapfen" consisted of "a bit of jam sandwiched between two rounds of yeast bread dough and deep-fried in lard". This doughnut became popular in northern European countries from Denmark to Russia during the 16th century. In 19th-century Germany it began to be called a Berliner or a Bismarck, after German Chancellor Otto von ...
The first record of a jelly doughnut appeared in a German cookbook published in 1485. It is uncertain whether or not that was the precise date of the jelly doughnut's invention. Known then as Gefüllte Krapfen , it spread throughout Europe over the next century, sometimes with other fillings considering sugar and jelly was sparsely found at the ...
From German Krapfen: Krapfen: Austria, Bavaria and South Tyrol: Round, fried dough typically filled with apricot jam or vanilla cream and topped with powdered sugar. Krhki flancati: Slovenia, Istria: Rectangular, cut and twisted fried dough topped with powdered sugar. Krofi: Slovenia
The American or German–style donut is sometimes called a berlina. Sweden – munk (doughnut), klenät, flottyrring. One example is vaniljmunk which looks similar to the German Berliner but is filled with a vanilla custard. Switzerland – Ringli, Basler Krapfen, Chüechli, Öhrli; Syria – zabeh; Taiwan – tian tian chuan, (lit. "sweet ...