John Myers
Ingredients for 1 servings:
- 500 g flour
- 200 ml milk
- 1 cube of fresh yeast or 1 packet of dry yeast
- 50 g sugar
- 5 egg yolks
- 60 g butter, soft
- 1 pinch of salt
- 1 tsp lemon zest, grated
- Oil for frying, 1 liter, or 1 kg frying fat
- n. B. Jam for filling
Instructions
Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 55 minutes
enough for 12 pieces
Put the flour in a bowl and make a well in the center. Heat the milk to lukewarm. Add the yeast and dissolve it with 1 teaspoon of sugar. Pour the yeast milk into the well, cover, and let rise in a warm place for about 10 minutes. Add the remaining sugar, egg yolk, butter, salt, and lemon zest to the pre-dough and knead. Cover and let rise in a warm place until the dough has doubled in size (about 30 minutes). Knead the dough well, halve it, and form it into 2 logs. Then divide it into 6 equal pieces, shape them into balls, and cover and let rise for another 30 minutes. Heat oil or fat to 180°C. Deep-fry the dough balls in batches, turning them over as they go. Remove from the pan, drain well, and let cool (preferably on kitchen towels). Fill a piping bag with the jam, place it into the side of the doughnuts/krapfen, and fill them with jam. Dust the doughnuts with powdered sugar or, while they’re still slightly warm, roll them in regular sugar. Note: Cherry jam or plum jam are great fillings. Egg liqueur also makes a delicious alternative.
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