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Title: Kreple  
Author: World Heritage Encyclopedia
Language: English
Subject: Silesian cuisine, Doughnut, Potato doughnut, Lihapiirakka, Çäkçäk
Publisher: World Heritage Encyclopedia


Traditional kreple
Alternative names Silesian doughnuts
Type Doughnut
Main ingredients Lard, sugar, eggs, fruit
Cookbook: 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

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