Between foolish hustle and bustle and centuries-old customs: the carnival season is celebrated extensively and exuberantly in the Salzkammergut. Tradition and folk culture are celebrated with the last highlight of winter customs.
When the fifth and funniest season arrives in the Salzkammergut, costumes, masks and good humor are on the agenda. In the weeks before Lent, carnival is celebrated in Austria. Carnival begins on 11.11. at 11:11 a.m., because the number 11 is considered the fool's number. However, the foolish hustle and bustle does not start until after Epiphany. The length of the carnival depends on the date of Easter Sunday. In many places, the carnival fun Highlight is on Faschingsdienstag, when colorful parades take place.
In the regions of the Salzkammergut there are different carnival customs and traditions, from the Ebenseer Fetzen to the Ausseer Flinserl and the colorful carnival parades in Bad Ischl, Attersee or Mondsee - everywhere it is colorful and fun! Carnival fun also awaits young visitors - at one of the many children's carnival events.
Of course, what must not be missing at any party during carnival is the Faschingskrapfen! We share here our favorite recipe for the traditional pastry from Heidi Zuschrader.
Traunsee-Almtal
Bad Ischl
Attersee-Attergau
Mondsee-Irrsee
Fuschlsee
Dachstein-Salzkammergut
For about 10 - 12 doughnuts
For the dough:
400g wheat flour (type 480 or 700)
2 egg yolks
1/2 cube fresh yeast
180 ml milk
50 g butter (as warm as a room)
50 g granulated sugar
1 pkg vanilla sugar
pinch of salt
Also:
60 g butter for brushing
6-8 tablespoons of jam for the filling
some powdered sugar
Warm the milk in a pot until warm (not hot). Crumble the fresh yeast into the pot and stir to dissolve the yeast (works best with a whisk). Put the flour, yolks, butter and salt together in a mixing bowl. Then stir the sugar and vanilla sugar into the milk and add to the mixing bowl. Knead the dough first on low speed for 1-2 minutes and then on medium speed for about 5 minutes with a food processor.
Then cover and let rest in a warm place for about 30-40 minutes until doubled in bulk. (Can also be done in the oven at 50 degrees top and bottom heat).
Melt the remaining butter and let it cool slightly. Preheat oven to 180 degrees top/bottom heat. Divide the yeast dough into pieces weighing 70-80 g and form into a round shape. Place on a baking tray lined with baking paper and flatten slightly. Then cover again and let rest for about 30 minutes - until the dough pieces are twice as high. Brush with half of the melted butter and bake for 15 minutes until golden brown.
Warm the apricot jam (do not boil) and pour into a piping bag with a long nozzle. Remove the doughnuts from the oven and immediately brush with the remaining liquid butter and sprinkle with a little powdered sugar.
Fill the lukewarm doughnuts with the jam and let cool. Then sprinkle the Krapfen again with powdered sugar.