Kreple
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This article does not cite any references or sources. (February 2013) |
 Traditional kreple |
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| Origin | |
|---|---|
| Alternative name(s) | Silesian doughnuts |
| Details | |
| Type | Doughnut |
| Main ingredient(s) | Lard, sugar, eggs, fruit |
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).
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