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Quick and Easy Krapfen

These easy Krapfen are a great quick fix for your German jelly doughnut cravings. Light, fluffy and oh-so-good with your favourite jam.
Servings 8
Author The Kitchen Maus


  • 1 can of Pillsbury Grands! Flaky Layers Original Biscuits
  • The Jam or Jelly of your Choice
  • Powdered Sugar
  • Oil for Frying


  1. Pour 1 - 2 inches of oil into a medium pot with a lid and heat to 350F degrees. Place 1 - 2 Pillsbury Grands biscuits into the hot oil and fry for 1 minute with the lid closes. Flip and fry for an additional minute with the lid close again. Remove with a slotted spoon and place onto paper towel lined wire cooling rack to absorb some of the extra oil. Repeat until all the dough is fried.
  2. Once they are cool enough to handle, insert a wooden spoon into the side of each of the krapfen to create the "jam pocket". Sift powdered sugar onto all of the krapfen. With a piping bag filled with jam, pipe jam into each hole until it starts to ooze back out again. This is easier done if the doughnut is propped up with the hole at the top.
  3. Enjoy!

Recipe Notes

Rosehip jam is traditional for Krapfen in southern German, as is plum butter and red currant. In Austria, it's all about apricot. However, use whatever you have on hand.
Canola, safflower or sunflower oil are the best choices for frying due to their neutral flavour.

Adapted from Shugary Sweets