Krapfen is the doughnut traditionally filled with plum butter in some Austrian regional recipes.
Krapfen is a family of Central European fried dough pastries. In Austria, the best-known version is often filled with apricot jam, but regional and historical recipes can use other preserves, including plum butter. The pastry is generally made from enriched yeast dough and fried rather than baked.
Krapfen is related to several neighboring filled doughnuts, including the German Berliner and the Italian bombolone. Names and fillings vary by country, which can make direct comparisons difficult.
The term should not be reduced to one universal recipe. Austrian krapfen are especially associated with carnival season, while other Central European versions appear at festivals and celebrations throughout the year.