Farmers Market Fritter · Yeasted Doughnut
Bauernkrapfen
Photo: Haeferl / Wikimedia Commons · CC BY-SA 3.0
The dough is stretched so thin in the center that it fries into a pale, tender 'window' ringed by a puffier golden edge — bakers judge quality by how wide that window is.
A rich yeasted dough enriched with egg and a splash of schnapps is rolled and stretched thin, then deep-fried until it puffs at the edges and stays pale in the middle. Salzburg's farmers markets and village fairs sell them dusted with sugar, often filled with apricot jam.
Why it's made this way: Krapfen-frying is traditionally tied to Fasching (Carnival) season, when farmhouse kitchens used up butter and eggs before Lenten fasting began.
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