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The Krapfen made with this recipe are more delicate than the ones in recipe 182, especially if they are to be used as a dessert. They should look like smooth balls.
Place the yeast in a cup with a spoonful of the flour, moisten it with a little of the lukewarm milk, and set it aside to rise in a warm place. Then put the butter in a bowl (in winter, melt the butter in bain-marie) and soften it with a wooden spoon, then adding the egg yolks one at a time. Add the rest of the flour and the yeast mixture after it has doubled in size; then pour in the re