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!

#doughnut #raspberries #jam