Tyrolean Church Day Doughnuts

For the Tyrolean Kirchtagskrapfen, whisk well sour cream, flour, yolks, clarified butter and salt, work into a smooth dough and let rest for about 1 hour.

In the meantime, cook the dried plums for the filling, mince and mix with the remaining ingredients.

Roll out the dough thinly and cut out circles with a round cutter. Fill half of the circles with the filling, fold the other half over the filling and close the dumplings tightly.

Heat the lard and bake the “Krapfen” in it until they are golden brown, drain well and serve the Tyrolean Kirchtagskrapfen dusted with a little powdered sugar.

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