Faschingskrapfen

Step by stepInstructions

1. Stir the yeast and 1 teaspoon of the sugar into the warm milk and let it foam 10 minutes.
2. Mix the flour, remaining sugar, and salt; add the yeast mixture, melted butter, egg yolks, vanilla, and rum. Knead 10 minutes into a soft, smooth dough. Cover and let rise 1 hour until doubled.
3. Roll the dough to 1/2-inch thickness and cut into 3-inch rounds. Re-roll the scraps once.
4. Cover the rounds and let rise 30 minutes until puffy.
5. Heat the oil to 340°F. Fry the krapfen in batches 2-3 minutes per side, until golden brown with the classic pale band around the middle. Drain on paper towels.
6. When cool enough to handle, inject or spoon 1-2 teaspoons of apricot jam into the side of each krapfen. Dust generously with powdered sugar and serve the same day.