Preparation
: First, pour the flour into a bowl and make a well in the center. Heat the milk until lukewarm. Add the yeast and dissolve it in 1 teaspoon of sugar.
Then, pour the yeast mixture into the well and let it rise, covered, in a warm place for about 10 minutes.
Then, add the remaining sugar, egg yolks, butter, salt, and lemon zest to the pre-kneaded dough and knead. Cover and let it rise in a warm place until doubled in size (about 30 minutes). Knead vigorously, cut in half, and shape each half into a roll. Divide each roll into 6 equal portions, shape into balls, and let them rise again, covered, for 30 minutes.
Now heat the oil or fat to 180°C. Fry the dough balls in batches, turning them occasionally. Remove, drain, and let them cool (preferably on paper towels).
Fill a piping bag with jam, insert it into the side of the donuts/Krapfen and fill them with jam.
Dust the donuts with powdered sugar or, if they are still slightly warm, roll them in granulated sugar.
Note: Cherry or plum jam is a good filling. Eggnog is also a delicious alternative.
Soft as cotton, New Year's Eve donuts
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