Krapfen

Krapfen with Raspberry Jam (makes 10-12 doughnuts)

Ingredients:

4 1/2 cups all-purpose flour 1 cup milk 1 1/2 oz. fresh yeast 1 teaspoon salt 6 tablespoons butter, melted 1/3 cup sugar 1/2 lemon peel, grated 5 egg yolks, beaten Shortening or vegetable oil (for deep frying) Raspberry jam or preserves Powdered sugar (for decorating)

Directions:

1. Let yeast soften by allowing it to soak in 1/4 cup of warmed milk. Set aside. Heat remaining 3/4 cup milk so it’s lukewarm, then combine it with 2 1/2 cups flour, creating a smooth mixture. 2. Next, combine the yeast and flour mixtures. Cover with a towel and allow mixture to rest in a warm place for about 30 minutes. Then mix in a teaspoon of salt, knead the dough, and cover it for another half-hour. 3. Once it has risen (it should have doubled in size), combine with melted butter, lemon peel, sugar, egg yolks, and the rest of the flour (2 cups). 4. Lightly flour a surface. Roll out your dough so it’s about 3/4 inch thick. Then cut out “doughnuts” with a 3-inch round cookie cutter or a glass/cup of about that size. 5. Spread a heaping teaspoon of jam on half of the rounds. Cover them with the other half of the dough rounds, crimping the edges. Then cover the doughnuts once more with a towel for about 15 minutes. 6. Heat oil to about 350 F in a large saucepan or deep fryer. Fry a few krapfen at a time, letting each side brown for 2-5 minutes before flipping onto the other side. 7. Remove from deep fryer and place on a thick paper towel to drain. Roll doughnuts in powdered sugar (or sprinkle some on top) while they’re still hot.8. Enjoy!