Country: Austria Servings: 6

Ingredients

• all-purpose flour – 2 cups / 240 g
• milk – 1/2 cup / 120 ml
• butter – 1/4 cup / 56 g
• sugar – 2 tablespoons / 25 g
• eggs – 2 large
• active dry yeast – 1 packet / 7 g
• apricot jam – 1/2 cup / 160 g
• salt – 1/2 teaspoon
• oil for frying – as needed
• powdered sugar – for dusting

Instructions

1. Warm the milk until lukewarm and dissolve the sugar and yeast in it. Let it sit for 10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture, melted butter, and eggs. Mix until a soft dough forms.
3. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and roll it out on a lightly floured surface to a thickness of about 1/4 inch.
6. Cut into small rounds using a cookie cutter. Place a small amount of apricot jam in the center of half the rounds.
7. Cover with another round of dough and seal the edges by pinching them together securely.
8. Heat oil in a deep fryer or thick-bottomed pan to 350°F (180°C). Fry the Puppenkrapfen in batches until golden brown, about 2-3 minutes per side.
9. Remove from oil and drain on a paper towel. Dust with powdered sugar before serving.

Substitutions

• apricot jam -> plum or raspberry jam
• milk -> almond milk
• butter -> margarine

Enhancements in the Next Evolution

• Add a hint of vanilla or lemon zest to the dough for extra flavor.
• Infuse the jam with spices such as cinnamon or nutmeg.
• Try baking the Puppenkrapfen instead of frying for a healthier version.