Knead all the ingredients for the dough well.
Leave the shortcrust pastry to rest in the refrigerator for at least 2 hours.
Then form the shortcrust pastry into rolls and cut into small pieces.
Form these pieces into balls and press a depression in the center with a wooden spoon handle.
Preheat the oven to approx. 160 °C.
Place the doughnuts on a baking tray covered with baking paper and bake, then allow to cool.
Fill the jam into a bag, cut a small hole in one corner and you have a disposable piping bag.
Fill the hollow of the cooled Krapferl with jam.
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