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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'', (ポーランド語:Tłusty czwartek)). ==See also== *Berliner (pastry) pl:Kreple 抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Kreple」の詳細全文を読む スポンサード リンク
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