Innviertler Farmer Doughnuts

For the Innviertler Bauernkrapfen, crumble the yeast into a bowl and stir with some of the milk and a pinch of sugar to form a dampfl. Dust with flour and cover the bowl with a tea towel. Let the dampfl mature in a warm place until it has about doubled in volume. Then knead with the remaining ingredients to form a medium-stiff dough. Cover again and let rise for 40 minutes.

Cut off pieces of the yeast dough with a tablespoon and grind them into balls on a floured work surface with floured hands. Place them on the work surface at a distance from each other and let them rise again, covered. Flatten the dough balls very slightly.

Heat plenty of clarified butter in a deep pan or in a large pot and fry the doughnuts on both sides until golden brown.

Lift out the Innviertler Bauernkrapfen, let them drain and sprinkle with powdered sugar.

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