Krapfen (Austrian doughnuts)

lilvienna.com

Marg

subheading: For the dough:

¾ cup (180 g) warm milk

4 ½ tablespoons (60 g) granulated sugar

1 ¾ teaspoons (5.25 g) active dry yeast

3 egg yolks from large eggs

4 ½ tablespoons (60 g) unsalted butter, melted and cooled

1 teaspoon vanilla extract

2 teaspoons rum (any will do)

¾ teaspoon fine salt

375 g all-purpose flour (about 2 ⅔ cups) plus up to 2 tablespoons (15 g) more if you are kneading by hand

For baking: Vegetable oil (you will need at least 2 cups, usually more depending on the size of your pan)

For filling: About ¾ cup (150 g) smooth, fine-textured apricot jam - not chunky (stir in 1 teaspoon rum if you like)

subheading: For dusting: Confectioners’ sugar:

Additional: Medium sized frying pan or saucepan with lid

Piping bag with a round tip

Directions at lilvienna.com

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