Ingredients (for around 20 Krapfen):
500 g flour
250 ml milk
1 egg
1 yeast
50 g brown sugar
50 g butter
1 pinch of salt
2 drops of lemon oil
Vegetable oil for frying
Jelly (traditionally apricot)
Preparation:
Place the flour in a bowl, make a well in the center. Put the rest of the ingredients.
Mix together until you obtain a smooth dough which detach easily. If too sticky, add some flour.
Allow to stand in a warm place for about 1 hour covered with a dish towel.
Roll out the dough into 1 cm thickness on a floured surface and cut of circles using a glass or cup. Allow the cut-out dough circles to stand for a further 15 minutes covered with the dish towel.
Heat the oil to 170 degrees C in a deep-fryer or large saucepan. Lower the Krapfen 2 to 3 at a time into the hot oil and fry until the puff up and turn golden brown (around 2 minutes on each side).
Remove the fried Krapfen from the oil with a slotted spoon and allow to drain on paper towels.
Allow the Krapfen to cool then fill them with jam using a decorating syringe with a long thin needle. Sprinkle with confectioners sugar and enjoy!