Mardis Gras Doughnuts

Name: Mardis Gras Doughnuts (Faschingkrapfen)
Yield: Makes 12 dough nuts
Cuisine: Austria
Ingredients: 1 large egg white, beaten until foamy; 1 tablespoon golden rum; 1 teaspoon sugar; Confectioners’ sugar, for dusting, optional; Vegetable oil, for deep-frying; ½ cup lukewarm milk; 2 tablespoons granulated sugar; 4 tablespoons unsalted butter, melted; ½ cup milk (heated to 105° to 115°F if using dry yeast); ½ cup all-purpose flour; 4 large egg yolks, at room temperature; Approximately ¼ cup apricot preserves; ½ teaspoon salt; ⅔ ounce (⅓ cube) fresh compressed yeast or 2¼ teaspoons (1 envelope) dry yeast; 3¼ cups all-purpose flour, as needed; Grated zest of 1 lemon

Faschingkrapfen

Preparation info

Makes
12
dough nuts

Difficulty
Medium

Appears in

Kaffeehaus

By Rick Rodgers

Published 2002

About

These feather-light doughnuts are filled with various goodies (apricot preserves, prune butter, chocolate, cooked apples) and stenciled in vanilla-flavored confectioners’ sugar to identify the filling (an “M” for Marillen, or apricot, and so on). They are sometimes called “ribbon doughnuts,” because the perfectly made ones have a pale band around their equator (the