brewer’s yeast: 25 g

sugar: 300 g

eggs:2 egg yolks

400 g of flour

powdered sugar: q.b.

oil for frying: to taste

milk: 120 ml

butter: 70 g

½ spoon grated lemon peel

Solefrutta Apricot Jam: 350g


Dissolve the brewer’s yeast in a little warm milk, add the flour and knead the dough, form a ball and let it rise in a warm place for 30 minutes wrapped in the clingfilm; whip the egg yolks with the sugar, gradually add the melted butter and mix the mixture thus obtained with the flour, the grated lemon peel and the leavened dough, work well, then let the dough rest in place hot for about 2 hours, until it has doubled in volume; with the rolling pin roll out the dough and reduce it to a thickness of about 2mm. cut out a series of 6-7cm diameter discs using a glass or a pastry cutter. Form the krapfen by joining two pasta disks and placing a teaspoon of jam in the center. Let the donuts rest for half an hour and then fry them in boiling oil, draining them when they are a uniform golden brown; serve them hot but not boiling, sprinkled with powdered sugar.