Lard Cake, Also Known As Schneidkrebbel, Krebbel, Krapfen or Small Donuts

5 from 5 votes
Prep Time 30 minutes
Cook Time 10 minutes
Rest Time 40 minutes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine European
Servings 12 people
Calories 310 kcal


  • 1000 g Flour
  • 42 g Yeast
  • 500 ml Milk
  • 200 g Sugar
  • 200 g Butter
  • 4 Eggs
  • 2 tsp Lemon zest
  • 1 pinch Salt


  • Beat the butter, eggs and sugar until frothy and transfer to a large bowl.
  • Add the flour, lemon zest and a pinch of salt. Distribute the whole thing a little so that a hollow is created. The yeast is crumbled in it.
  • Now pour the milk over it. This should not be cold, it would be an advantage if it is around 30 ° C. Knead the whole mixture well.
  • If the dough is still a bit sticky, knead in a little more flour. When you have finished the dough, cover it with a clean drying cloth and let it rise for a good 20 minutes.
  • It is best to dust a countertop or table with flour. Then roll out the dough about 5 - 6 mm thick. With a glass or a cup, which has a diameter of about 5 to 6 cm, cut out the dough and let it rise for another 20 minutes. The leftover dough can be kneaded together and rolled out again until there is no more dough left.
  • The dough pieces that have been cut out are deep-fried after rising in a deep fryer or in a saucepan with oil at about 180 ° C. when one side is golden brown, turn it over and deep-fry the other side until you have reached the same color.
  • After deep-frying, let the donuts drip off on kitchen paper
  • Put sugar on a plate and roll the crabs in it. You can also use powdered sugar for this.
  • Now I can only wish you a lot of fun making it and say, enjoy the lard cake


Serving: 100gCalories: 310kcalCarbohydrates: 49.1gProtein: 6.8gFat: 9.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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