Karneval in Kölle

As some of you know, I am originally from Germany. I moved to Canada from Köln (Cologne) with my family when I was 16 years old. Köln is a very unique city in the heart of Germany that celebrates “Karneval” every year. “Karneval” is also referred to as the “fifth season”

Traditionally, the "fifth season" (carnival season) is declared open at 11 minutes past 11 on the 11th of the 11th month November. The Carnival spirit is then temporarily suspended during the Advent and Christmas period, and picks up again in earnest after the 6 January (Biblical Magi) in the New Year. The time of merrymaking in the streets is officially declared open at downtown square Alter Markt on the Thursday before the beginning of Lent. Street carnival, a week-long street festival, also called "the crazy days", takes place between the Fat Thursday (Weiberfastnacht) and ends on Ash Wednesday (Aschermittwoch). The highlight of the carnival is Rose Monday (Rosenmontag), two days before Ash Wednesday. All through these days, Cologne folks go out masqueraded. The typical greeting during the festival is Kölle Alaaf!, a Kölsch phrase which can be translated as "Cologne above all!"

During this time and the “crazy days” I certainly miss all of the music, merriment, entertainment and food that is usually available during those days. One of them is the “Krapfen” or “Berliner” (depending on what area of Germany you are from). Usually I also host a Karnevals Party, complete with costumes and music and of course Krapfen. If you would like to try this German classic, I have included the recipe for you. “Kölle Alaaf” and “lass et üch schmecke”.

„Karneval Krapfen (Berliner) 

 Prep time: 60 min - waiting:  2h – baking: ~6 min

Ingredients (for about 20 Krapfen)

• 1 package fresh yeast (42 g)

• 100 ml lukewarm milk

• 500 gr flour

• 2 eggs

• 2 egg yolks

• 50 gr sugar

• Pulp of 1 vanille pod

• 50 gr  soft butter

• Fat for frying (1-2 liter)

• To roll: icing sugar or normal sugar

• To fill: jam of your choice (I used raspberry)

1. Dissolve the yeast in the milk. Add 150g flour and knead to a smooth dough. I used a wooden spoon for that. Cover and let rise for 20 minutes.
2. Beat eggs, egg yolk and sugar until fluffy. Sift the remaining flour into the mixture. Add the yeast starter, vanilla pulp and butter and knead until smooth. Again, cover and let rise for about 30 minutes.
3. Meanwhile line two backing sheets with baking paper. Form small balls out of the dough and spread it on the baking trays. Leave some distance. Cover with a kitchen towel and let rise again until the volume has doubled.
4. Heat the fat to 170° C. I used a fryer and 2 liter frying oil for that. Add some dough balls at one time and bake covered for 3 minutes. Turn the balls and let again bake for about 3 minutes. Remove from the fat, put on some paper towel and then roll in sugar or sprinkle with icing sugar. Using a thin rod make a hole right through the Krapfen. Fill them with jam using a piping bag.