Comments on: Ich bin ein Berliner - Step by step to Mini-Krapfen

By: Gilles

Gilles — Tue, 12 Jan 2010 19:29:13 +0000

I lived in Austria for many years, and Krapfen are big there. Nice job on that recipe. Great variations are fillings made of apricot marmelade spiked with rum or vanilla pudding spiked with egg liquor (some sort of German eggnog; recipe available at http://germanfood.about.com/od/drinks/r/Eierlikoer.htm).

By: mami

mami — Thu, 07 Jan 2010 12:02:50 +0000

hi dear, I've tried your recipe, I made a half batch, I did exactly as you directed, I must say, this is the best doughnut/berliner recipe ever, they were just perfect. It wasnt difficult to make either. Many thanks to you!

By: Ulya

Ulya — Tue, 03 Nov 2009 19:12:24 +0000

Wow, they look fantastisch! Well I was looking for a good Berliner recipe, and it seems I found! I will definitely it asap. Thanks.

By: uta

uta — Mon, 04 May 2009 09:10:26 +0000

Hello Nicole! Yesterday I tried your Krapfen recipe. Even though I closed the lid of my chip pan there was no white ring. Anyhow my boyfriend really liked them. Especially dipped into egg liqueur. Hmmm...!

By: Su Chin

Su Chin — Wed, 04 Mar 2009 17:16:55 +0000

In Berlin, where i ve been living since 7 years, this is called "pfannkuchen" - which thus in other parts of germany would be used for the german version of pancake. the latter is called "eierkuchen" here.

By: Nicky

Nicky — Wed, 19 Mar 2008 21:27:23 +0000

Hi Fredrick, I rarely use dry yeast, therefor I cannot give you actual numbers. Usually the instructions on the yeast packaging tell you for which amount of flour it would be sufficient. Maybe this information can help?