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With 3 more weeks until Fasching (Germany's version of Carnival or Mardi Gras), Krapfen Season is still in full swing.
Krapfen are more than just jelly donuts. Most are not fried and greasy - instead they are soft fluffy pillows of lightly sweetened dough, with subtly flavored fillings. Usually the custard filled ones are filled with a custard that is more of a super light mousse. Those filled with something stronger (jam, chocolate, nutella, etc) have a small amount of filling. Just the perfect amount to give you the taste but not overpower the delicacy of the dough. A good krapfen is really special!
We were lucky to find a krapfen version of Herr J's favorite German dessert, bienenstich, at a Rischart bakery! It's their new flavor for 2011 and we wholeheartedly approve!
So tasty...a creamy light custard in the middle, topped with a light glaze and toasted almond slivers...
This
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quickly became this!
;)
Herr J also brought home some more festive krapfen from San Francisco Coffee Company (seriously, these little guys are everywhere from New Years to Lent!). Really great dough part, with a small bit of nougat inside. Gorgeous and tasty, but really sweet...these would be best to share.
