Kreple

See also: Pączki

Kreple

Alternative names	Silesian doughnuts
Type	Doughnut
Main ingredients	Lard, sugar, eggs, fruit
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

External links

• Media related to Kreppel / Kräppel at Wikimedia Commons