Kreppel — known in some regions as Berliners or Krapfen — are a classic, not only during carnival. The key to their characteristically fluffy texture is a well-kneaded, elastic yeasted dough. Diving-arm mixers from Bernardi (e.g. My Miss Baker) support gentle dough development and deliver reproducible results.
Why the dough matters
Yeasted pastries fried in fat need a dough that is sufficiently developed but not overworked. Structure, elasticity and a fine crumb come from even mixing and an appropriate dough temperature. The diving-arm technique moves the dough slowly and gently, which supports gluten development and can help prevent overheating.
Bernardi in use: what sets the diving-arm technique apart
Gentle mixing
The slow, rhythmic movement mimics hand kneading. The dough is worked thoroughly yet carefully.
Even dough structure
The continuous stretching and folding lets the dough incorporate air and build a stable gluten network — the basis for a fine, open crumb.
Reproducibility and workflow comfort
Clear mixing and resting phases make consistent results easier to achieve. Anyone who regularly makes yeasted doughs benefits from the clean, repeatable workflow.
Recipe for Kreppel dough (approx. 12–15 pieces)
- 500 g wheat flour (Type 550)
- 60 g sugar
- 1 pinch of salt
- 1 cube fresh yeast (42 g) or 1 packet dried yeast
- 250 ml lukewarm milk
- 60 g soft butter
- 2 eggs (size M)
- Optional: 1 tsp vanilla sugar or zest of 1 organic lemon
- For the filling: jam or chocolate spread
- For frying: frying fat or neutral oil
- For dusting: icing sugar
Step-by-step in the Bernardi mixer
-
Prepare the preferment
Dissolve the yeast in the lukewarm milk with 1 tsp sugar and leave the mixture for 5–10 minutes until it becomes slightly frothy. -
Weigh ingredients
Place the flour, sugar, salt, soft butter, eggs and the preferment into the mixing bowl. Add any optional flavourings. -
Knead
Knead on low speed for 8–10 minutes (guideline). The dough should be soft, elastic and slightly tacky. Adjust with a teaspoon of milk or a little flour if needed. -
First proof
Shape the dough into a round, cover and let it proof in a warm place for about 60 minutes, until the volume has noticeably increased.
Shaping, resting, frying
Portioning and final proof
Divide the dough into 50–60 g pieces, shape into tight balls and let rest on lightly floured paper for about 20 minutes.
Frying
Heat the fat/oil to about 170 °C. Fry the pieces in batches until golden brown, about 2–3 minutes per side (guideline; watch for even colouring). Then drain on kitchen paper.
Filling and finish
Fill as desired using a piping bag and suitable nozzle (e.g. jam or chocolate spread) and dust with icing sugar.
Practical tips
- Dough consistency: If the dough is too firm, add a little milk; if too soft, adjust with a little flour. Aim for a soft, elastic dough.
- Temperature: Moderate dough temperatures support even proofing. Do not use ice-cold ingredients.
- Fat temperature: Too hot fat browns too quickly; too cool fat makes the pastry greasy. A thermometer helps to maintain the temperature.
- Gentle handling: Do not press the pieces firmly before frying so the lift is preserved.
Conclusion
A well-kneaded yeasted dough is the basis for airy Kreppel. Bernardi's diving-arm technique works gently on the dough and supports even development — ideal for consistent, clean results. Anyone who regularly makes yeasted doughs will find a diving-arm mixer a convenient aid for everyday practice.
