A Viennese jelly doughnut, “Krapfen” dusted with confectioners’ sugar and filled with apricot jam.

A Viennese jelly doughnut, "Krapfen" dusted with confectioners' sugar and filled with apricot jam.

A Viennese jelly doughnut, “Krapfen” dusted with confectioners’ sugar and filled with apricot jam.

Nino Loss
Hi, I'm Nino, an unbridled foodnik blogging from Vienna, the city of dreams and Sigmund Freud. I'm cooking up a therapy with recipes and stories from Viennese cuisine and its eclectic influences – Jewish, Italian, Hungarian, Bohemian... – with an armchair psychoanalytical twist.

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