Krapfen (traditional carnival doughnut)

For 16 pieces

Ingredients yeast dough
500 g wheat flour type 00
70 g sugar
1 pinch of salt
130 ml milk
100 g butter
25 g yeast
3 egg yolks
1 egg
grated 1 lemon peel
1 dash rum

fat for frying
Vinschger apricot jam
Icing sugar for dusting

Dissolve the yeast in the milk and mix all the ingredients for the yeast dough and knead into a smooth, soft dough. Leave to rest overnight or for at least 6 hours. Then divide the dough into 16 portions and roll into balls. Leave to rest on a floured board for 2 hours.
Heat the shortening in a pot with a lid. Place the doghnuts in the hot fat with the top side down (they shoud float in it) and close the pot with the lid. When the bottom of the pastry is golden brown, turn them over and fry the second side of the doughnuts in the open pan until golden brown. Remove and drain on kitchen paper. Fill the warm doughnuts with the apricot jam (homemade of apricots from the Val Venosta / Vinschger Marillen) and dust them with powdered sugar. Happy Carnival!

Preparation time: 20 minutes
Resting time: 6-24 hours in the first process, then another 2 hours
Baking time: 20 minutes

TIP: For pastries that are baked in fat, it is always recommended to add a little rum. This prevents of getting the frying into the dough. The doughnuts also taste wonderful with homemade strawberry jam or vanilla cream.