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I don't really know why the German "''Waffen-Krapfen''" ("war fritters"?) were translated as "priestly doughnuts". In modern German the word "''Krapfen''" does refer to a doughnut. But in some regions of Germany (Brandenburg, Saxony and Hither Pomerania) doughnuts are known as "''Pfannkuchen''" which is the word for "pancakes" in other German-speaking parts. The Radziwiłł cookbook also mentions "''kręple''", or a kind of crullers. Here, both the recipe and the name come from eastern Germany, where "''Kräppel''" is a dialectical variant of "''Krapfen''". From the same source come the Silesian ''kręple'' (doughnuts) and the Jewish ''kreplach'' (meat-filled dumplings).
About a century after the Radziwiłł manuscript, Wojciech Wielądko translated a more recent cookbook into Polish, this time from French. The original book was ''La cuisinière bourgeoise'' by Menon. The titular "urban female cook" somehow changed both her gender and her estate in the Polish translation, becoming ''Kucharz doskonały'', or "the perfect male cook". In this translation, the word "''pączek''" was used to render the French "''beignet''", even though it usually referred to various kinds of fritters rather than doughnuts.
