Krapfen: The Donut to End All Donuts!
INGREDIENTS
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FOR THE SPONGE
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2 teaspoons instant yeast
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¾ cup warm milk
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Pinch of sugar
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6 ounces bread flour
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FOR THE DOUGH
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Sponge
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1 packet of yeast
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¼ cup warm milk
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2 ounces sugar
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½ teaspoon salt
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zest of ½ lemon
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1 teaspoon vanilla
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3 egg yolks
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3 ounces butter, very soft
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½ pound bread flour
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OTHER INGREDIENTS TO FINISH
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vegetable oil (enough to fill a stock pot 4” deep for frying)
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Confectioners sugar for dusting the Krapfen
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Jam of choice for filling.
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