German Donuts - Faschingskrapfen

In a bowl combine dry yeast with the milk and salt. Let soak for 30 minutes.

Mix the soft butter and sugar with a blender, then slowly add each egg yolk and rum or vanilla.

Keep mixing while adding the flour and yeast mixture with the electric mixer on slow, until the dough separates from the bowl. Adjust flour if needed!

Let the dough rise for 2 hours or more covered with plastic foil in a warm place until double.

Divide the dough into two, and roll with rolling bin 1 cm or 1/3rd inch thick

Use half of the rolled-out dough and make round marks with a glass, but don’t break through.

In the middle of the circle place 1 tsp. of jam of your preference.

Roll out the second dough sheet and place on top.

Press the glass down to form the donuts.

Repeat the same with the rest of the dough

Let rest for 1 hour or until the donut doubles in size.

Heat the butter/oil in a deep pan.

Carefully drop the donuts in vegetable oil or clarified butter and fry until golden-brown, about 30 seconds to 1 minute, turn and fry an additional 1 minute or until golden brown.

Turn one more time and fry an additional 30 seconds the upper half. (Important!)

Remove from pan and place on kitchen towels. Let cool

Cover with powdered sugar or glaze.

Spice Level: