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Käsekrapfen: recipe illustration
Appetizers & nibbles

Käsekrapfen

Small cheese-filled fried dumplings with a soft, golden brioche-style dough. Served hot, often as a snack or alongside a green salad in Liechtenstein and eastern Switzerland.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

685 kcal per serving

Protein
23.1 g
Carbohydrates
44.1 g
of which sugars
2.6 g
Fat
45.4 g
Fiber
2.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a large bowl, mix the flour, yeast, salt and a pinch of nutmeg. Add the warm milk, the beaten egg and the soft butter.
  2. Knead for 8 to 10 minutes until you have a smooth, elastic dough that no longer sticks to your fingers.
  3. Cover and let rise for 1 hour somewhere warm, until the dough has doubled in size.
  4. Knock back the dough and divide it into 8 pieces. Flatten each into a disc, place grated cheese in the centre, then fold up into a ball, pinching the edges well.
  5. Let rest for 15 minutes. Heat the oil to 170 °C and fry the krapfen for 3 to 4 minutes, turning them, until golden all over.
  6. Drain on kitchen paper and eat straight away, while the cheese is still melting.

Variations and tips

Party version. Cut the krapfen into small bite-sized pieces and add a pinch of paprika to the dough.

Using what's available here. Swap the Liechtenstein cheese for Emmental or Comté, which melts beautifully.

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Original Ecomely recipe.