Glöcklerkrapfen

Prepare a dampfl from some lukewarm milk, flour, sugar and yeast crushed between fingers.

Dust with flour and let rise in a warm place until the surface cracks.

Add all the other ingredients and knead well until you get a smooth yeast dough. Let rise again in a warm place.

Form doughnuts from the dough, let rise again a little. Then, using both hands, pull apart in all directions until there is a dent in the center and a thick bead around the edge.

Bake the doughnuts floating in hot lard, drain well, fill the center with a dollop of apricot jam and sprinkle with sugar.

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