German Doughnuts (Krapfen)

Yeast dough:

• 3 cups flour
• 1 package active dry yeast
• 1/3 cup sugar
• 1 package Oetker vanilla sugar
• 1/2 bottle of Oetker lemon essence or 1 tsp. of lemon extract
• 4 egg yolks
• 6 tbsp. butter melted
• 1 cup lukewarm milk
• pinch of salt
• Optional: 3 tbsp. of rum (Mom never used rum in hers or the yolks but I do because it seems to make them lighter.  I like the flavor it gives to the dough.  It makes them special)

Combine four and yeast in a large bowl and make a well in the center.  Add sugar, vanilla sugar, rum, lemon, egg yolks, and melted butter and salt in the well.  work flour into the ingredients gradually adding milk to make a soft dough.  Knead dough until shiny and blistered looking.

Let rise in a warm place till doubled in size.  Punch down dough.  Roll out on floured surface and cut with round cutter and smaller cutter in the middle for the hole or leave plain for filling.  Cover and let rise  in a warm place until double in size about 40 min.  Heat deep fat or oil to 375 degrees in a large pot or black cast iron skillet and fry doughnuts and turn over when golden brown on one side.  Remove from grease and drain on paper towels.

Now they are ready for dipping or glazing or sprinkling.  I use 1/2 cup powdered sugar with one package of Oetker vanilla sugar or regular white sugar.  Try white sugar with cinnamon.

I usually double this recipe for a crowd.  Simply delicious!

ENJOY!!