Carnival Krapfen

Pour the flour into a bowl and make a hollow in the center with your hands. Warm the milk a little, add the sugar and dissolve the yeast inside. Then pour everything inside the bowl with the flour and mix, gradually adding a little flour until a batter forms.

Cover the batter and let it rest for about 10 minutes, until you see small bubbles appearing on the surface.

Now add the flour, butter, salt, egg yolks and egg. Knead everything until the dough is smooth, homogeneous and elastic.

Cover and let rise for about 45 minutes.

Once risen, knead the mass briefly and roll it out on a little flour until it forms a sheet just over 1 cm high.

Cut out disks of dough about 5-6 cm in diameter, place them on a freshly floured baking sheet and let them rest in an uncool place until they reach twice their own volume.

When they are ready, heat the oil in a pan to 160° and fry the krapfen for 3-4 minutes a few at a time. As soon as they are golden brown on one side, flip them over to the other and finish cooking. 

Lay them on kitchen paper and let them cool and dry. Put the raspberry jam in a pastry bag with a nozzle and fill the Krapfen.

Top with a sprinkling of powdered sugar and ... enjoy!