Kreple
See also: Pączki
| Alternative names | Silesian doughnuts |
|---|---|
| Type | Doughnut |
| Main ingredients | Lard, sugar, eggs, fruit |
 Cookbook: Kreple  Media: Kreple | |
Silesian doughnuts (Silesian: Kreple, Lower Silesian: Krepel, Krappel) are traditional doughnuts throughout Germany as well as Silesia.
The name of the dessert Kreple or Kraeple (small Krapfen) is derived from the Gothic language krappa, Old High German kraffo.
Traditionally, the reason for making kreple has been to use up all the lard, sugar, eggs and fruit in the house, which are forbidden during Lent. They are eaten especially on Fat Thursday, the last Thursday before Lent (Silesian: Tusty sztwortek, Polish: Tłusty czwartek).
See also
- List of doughnut varieties
- List of fried dough varieties
- List of German desserts
- Berliner (pastry)
Food portal
References
External links
- Media related to Kreple at Wikimedia Commons
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This article is issued from Wikipedia - version of the 11/6/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.