Krapfen Soup

Ingredients

• 100 g Hungarian flour
• 20 g butter
• brewer's yeast
• 1 egg
• 1 pinch salt
• oil, lard or butter
• boiling broth

Instructions

1. Make the dough from flour, butter, yeast, egg and salt; roll just under half a finger thick and cut ~20 mm rounds; let rise.
2. When risen into little balls, fry in oil, lard or butter.
3. Place in the tureen and pour boiling broth over to serve seven or eight.