For the sponge, place the flour in a bowl. Heat the milk to lukewarm, about 105 degrees. Whisk the yeast into the milk and pour the mixture over the flour. Stir in to form a smooth, very soft dough. Cover the bowl with plastic wrap and allow the sponge to ferment until double, about 30 minutes.
Meanwhile, mix the dough: beat the butter, either by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the paddle. Beat in the sugar, salt, and lemon zest. Add the eggs and yolk, one at a time, beating until smooth between each addition. Beat in the flour until smooth.
When the sponge is sufficiently risen, beat it into the dough and continue mixing by hand or by machine on the lowest speed until the dough is smooth and elastic, 5 to 10 minutes. Cover the dough and allow it to ferment until double, about
Generously flour a work surface and scrape the risen dough onto it. Deflate the dough by folding it over on itself several times. Be careful that the dough, which will be soft and sticky, does not stick to the surface at this point. Cover the dough with a towel and allow to rest 10 minutes. Then pat out the dough about
Heat the oil to 350 degrees in a large saucepan. Fry the Krapfen 2 or 3 at a time, until they are a deep gold, turning them once or twice while they are frying. Remove to a pan lined with paper towels to drain. Cool.
To fill and finish the Krapfen, pierce each one on its side with a chopstick or thin wooden spoon handle, inserting the tool as far as the center of the fritter and revolving it slightly to make a small pocket. Place the jam or crema pasticciera in a pastry bag fitted with a ¼-inch plain tube (Ateco #2) and fill the Krapfen. Transfer them to a platter after they are filled. Dust lightly with the confectioners’ sugar right before serving. Serve the Krapfen on the day they are made.
Confectioners’ sugar for finishing
© 1990 Nick Malgieri. All rights reserved.