Krapfen

Ingredients

• 500 g flour
• 170 ml milk
• 1 cube yeast
• 2 Eggs
• 2 egg yolks
• 40 g sugar
• 50 g butter
• Salt
• deep-frying oil
• 300 g apricot jam
• powdered sugar (for dusting)

Instructions

1. 1.

   Warm 100 ml of milk to handwarm and crumble the yeast into it, stirring until dissolved. Mix in 150 g flour to form a smooth pre-dough. Dust with a little flour and cover for 20 minutes to rise.

2. 2.

   Whisk together eggs, egg yolks, and sugar. Combine this mixture with the pre-dough, remaining milk, flour, and egg blend to knead into a dough. Work in the butter until incorporated. Knead until fluffy, then cover and let rise for 30 minutes. Weigh about 30 g portions of dough, shape each into round balls on a lightly floured kitchen towel, flatten slightly with your fist, cover, and allow to double in volume.

3. 3.

   Heat oil to 170 °C and fry the Krapfen in batches until golden‑yellow, turning once. Remove with a slotted spoon and drain on paper towels. Use a piping bag with a fine long nozzle to fill each dough ball with apricot jam, then dust generously with powdered sugar.