Name: Krapfen I
Cuisine: Italain
Ingredients: 1 whole egg; 1 egg yolk; 1 teaspoon of sugar; a generous pinch of salt; 150 grams (about 5-¼ ounces) of Hungarian flour; 40 grams (about 1-⅓ ounces) of butter; a pat of brewer’s yeast the size of a large walnut

Let us try to describe this dish with so German a name, as we go about in search of the good and beautiful no matter where they are found. For our own sake, however, and for Italy’s good name, let’s not imitate other countries blindly, simply in the spirit of foreigner mania.

Ingredients

150 grams (about 5-¼ ounces) of Hungarian flour
40 grams (about 1-⅓

Method

Drop a handful of the flour on a pastry board, make a depression in the middle, and in it dissolve the brewer’s yeast with lukewarm milk. Then mix it with the flour to produce a loaf of the right firmness. On this loaf, make a cross-shaped incision, which will later help you recognize if the loaf has risen.

Place this loaf in a small pan or saucepan, the bottom of which you have coated