Krapfen are Austria’s answer to the jelly doughnut: impossibly soft, yeast-leavened pillows of fried dough filled with a bright stripe of apricot jam and dusted in snowy powdered sugar. Once you taste one fresh from the oil, still warm and fragrant, you will never look at a grocery store doughnut the same way again.
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Airy, ridged, and impossibly light, these French crullers are made from choux pastry piped into rings and fried to golden perfection. A delicate honey glaze soaks into every groove, making them utterly irresistible fresh from the fryer.
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Golden and shatteringly crisp on the outside with a soft, airy choux interior, these churros are rolled in fragrant cinnamon sugar and served with a deeply rich dark chocolate sauce. Once you make them at home, the fairground version will never quite measure up.
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