Krapfen I

Ingredients

• g Hungarian (strong) flour
• g butter
• brewer's yeast
• eggs
• teaspoon sugar
• salt
• milk
• savory filling (giblets, sweetbreads, prosciutto, salted tongue, truffle or mushroom aroma, in gravy and balsamella)

Instructions

1. Make a yeast starter from a handful of flour, yeast, and lukewarm milk; let it rise about 20 minutes.
2. Bind the risen starter with the rest of the flour, eggs, melted butter, sugar, and salt; roll half a finger thick and cut disks.
3. Hollow each disk; fill half with the savory giblet/sweetbread filling and cover with the rest, crimping the edges.
4. Let the buns rise gently, then fry submerged in lard or oil and serve hot. For dessert, fill with custard or preserve and dust with sugar.