Krapfen II

Ingredients

• g Hungarian flour
• g butter
• g brewer's yeast
• milk or cream
• egg yolks
• tsp sugar
• good pinch salt
• fruit preserve or pastry cream

Instructions

1. Slacken the yeast with a spoonful of flour and a little warm milk and let it rise near the heat.
2. Work the butter with a spoon, add yolks one at a time, then the remaining flour, risen yeast, milk, salt and sugar; work until the dough leaves the bowl, then let it rise under a veil of flour.
3. Roll to a finger's thickness, cut 24 disks, top half with a walnut of preserve or pastry cream, moisten edges and seal with the remaining disks.
4. Let the filled balls rise, fry in plenty of oil or lard, dust with icing sugar once cooled from the boil, and serve.