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krapfen
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Berliner (doughnut)
A Berliner Pfannkuchen (also called Berliner Ballen or Krapfen in Germany, fánk in Hungary, Bola de Berlim in Portugal, berliininmunkki in Finland, sufganiyah in Israel, kobliha in the Czech Republic, šiška in Slovakia, berlinesas in Mexico, 'berlinerbolle in Norway  bola de fraile in Argentina, bombolone in Italy, and bismark in Canada and parts of the United States) is a predominantly German and Central European doughnut made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling and usually icing, powdered sugar or conventional sugar on top. They are sometimes made with chocolate, champagne, custard, mocha, or advocaat filling, or with no filling at all. The filling is injected with a large syringe after the pastry is fried.

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Babylon German English dictionaryDownload this dictionary
Krapfen (der)
nm. cruller, ring of fried dough; doughnut, small sweet pastry which is usually fried

Babylon Italian English dictionaryDownload this dictionary
krapfen
nm. doughnut, small sweet pastry which is usually fried (also donut)

Glossary of Italian Culinary TermsDownload this dictionary
Krapfen
In every Italian region except German-speaking Trentino-Alto Adige the word refers to sweet yeasted fritters, more often than not filled with vanilla or lemon-scented pastry cream or a simple fruit jam and dusted with confectioner's sugar.
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