Krapfen

Ingredients

• 500 g flour
• 1 fresh yeast (42 g)
• 200 g lukewarm milk
• 50 g sugar
• 5 egg yolks
• 60 g soft butter
• a pinch of salt
• 1 tsp grated lemon zest
• flour (for dusting the pan and work surface)
• jam (as desired for filling)
• 1.5 L oil (for frying)
• powdered sugar (for glaze and dusting)
• sugar pearls
• dark chocolate

Instructions

1. 1.

   Dissolve yeast with sugar in milk, then combine with flour, egg yolks, butter, salt and lemon zest using the dough hook of a mixer to form a soft dough; knead until it releases from the bowl. Cover and let rise in a warm place until doubled.

2. 2.

   Knead the dough on a floured surface, divide into two, roll into ropes, cut each rope into six equal pieces, shape into balls and let rest for about 30 minutes.

3. 3.

   Drop the risen dough portions, seam side down, into hot oil (~180 °C) and fry; flip when one side turns golden brown.

4. 4.

   Remove the fried Krapfen with a slotted spoon, drain on paper towels, let cool slightly, then use a pastry bag with a long thin tip or a cake siphon to inject jam into each.

5. 5.

   For glaze, whisk powdered sugar with a little water until thick; decorate half of the Krapfen and dust the rest with powdered sugar. Optionally drizzle melted dark chocolate over the glaze or sprinkle with sugar pearls.