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KRAPFEN (typical Carnival sweet at my Italian home!)

Ingredient:
½ cup of Milk
3 eggs
¼ cup of Butter
2 tsp of Yeast
3 cups of Flour
¼ cup of sugar
½ tsp Salt

Put all ingredients together and knead (with all of the liquid components slightly above room temperature).
Once the dough is ready roll it out flat and cut it into 3" circles. If you want to sandwich a filling between two circles of the Krapfen (I put inside apricot marmaled) roll it out to ¼" thickness. To join the two circles, wet the edges with water and dump a small amount of filling in the center before joining the two halves and pinching them shut.

Place the circles on a cloth covered cookie sheet and allow the dough to rise a final time until it has doubled in size (approx 20-40 min in a warm place).

While the krapfen are rising, prepare your deep fryer with oil and set the temperature to 350-375°F. Set aside a good amount of space covered with paper bags or paper towels to soak up oil from the freshly fried krapfenl and grab a slotted ladle. Now you're ready to go!

Place the krapfen into the ladle and gently lower them into the oil, cook them to a nice even dark brown before turning them over to allow the other side to cook. Remove them with the ladle, allowing extra oil to drain off before placing them on the paper towels to soak up the rest of the oil.
At this point coat them with powdered sugar or roll them while they are still hot in granulated sugar (I prefer this way!).

Finally, eat them!

Taken with a Casio Exilim Zoom EX-Z110