In German-speaking countries there are more than a dozen different names for the yeast balls fried in fat, which, filled with jam or simply rolled in sugar, taste delicious on festive occasions.
But I recently heard the most original name from friends from Kröv on the Moselle: "Olischgeflums".
That means something like “thrown in the oil”.
For me, the "Kreppel" (in some places also "Kräppl", from Krapfen) has heralded the Meenzer Fastnacht since childhood, where it is omnipresent on the great days.
Claus Eckert
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According to legend, it was invented by a Berlin confectioner in 1756 who wanted to serve as a gunner in the Prussian army.
Since he proved unfit, the soldier was deployed in the field kitchen.
In this function he formed cannonballs from yeast dough, which he baked out in a pan in hot fat as there was no oven: the first Berlin pancakes were ready!
Another story would explain the connection with the carnival season.
Before Lent, people still wanted to use up supplies of perishable foods like eggs and fat.
So you could still enjoy the rich "Schmalzgebacken" on the cold winter days, before the time of hardship began.
That's how it's done
Here's how they're made: Prepare a soft, tender yeast dough from the ingredients.
After rising, the dough should be nice and fluffy and fine-pored when frying in fat.
After the first rising, roll out the dough, its volume should roughly double, using as little flour as possible and applying gentle pressure, about three centimeters thick and cut out flat cakes about eight centimeters in size with a suitably sharp-edged glass.
Let them rise again, covered, in a warm place. Their surface should not dry out in the air, otherwise the flat cakes will not rise evenly when baking.
Heat the frying fat in a heavy saucepan or deep fryer to about 170 degrees (fine bubbles should form on a wooden stick) and let the dough pieces slide into the fat with a slotted spoon.
In a medium-sized pot, about five at a time shouldn't be a problem.
First bake the dough pieces floating on one side for about four minutes.
Gently move them around without damaging the crust that is forming.
Turn the pastry over when it has turned golden and cook the other side.
Because the pieces float on top of the fat and stick out at the top, the typical light-colored ring forms in the middle.
Using a slotted spoon, lift the fried pieces onto kitchen paper to soak up the excess fat.
If necessary, use the narrow tip of a pastry tip to squirt the desired filling (about a teaspoon) into the still warm pastry and then roll it in granulated sugar.
With a little skill, the filling can be placed in a depression in the somewhat thinly rolled out and cut out piece of dough before baking and a second one placed on top.
The halves must be sealed tightly together with the egg white brushed on the edges.
Instead of jam, you can fill the donuts with cream, pudding or eggnog.
Instead of a sugar crust, spread the pastry with a sugar, lemon or chocolate glaze.
Just don't forget to fill one of the crepes with mustard for extra party fun.
Helau and Alaaf!