Drautaler Wedding Doughnuts

For the Drautaler-Hochzeitskrapfen prepare a dampfl from yeast, a pinch of sugar, some warm milk and some flour and let it rise. Mix the remaining ingredients, except flour, well and stir carefully in a warm water bath or on the stove until lukewarm. When the dampfl has doubled in size, beat it with the flour and the lukewarm milk-egg mixture until it forms a silky smooth dough. Let this rise again until it has doubled in volume.

Punch down the dough again, form it into a roll and cut it into pieces of about 60 g. Roll these out with the rolling pin and top each with poppy seed filling. Fold the dough tightly over the filling and use a pastry wheel to roll out doughnuts in a semicircle. Let rise again and then fry in hot oil.

Lift out and let the Drautaler wedding doughnuts drip off. Sprinkle with powdered sugar. For the poppy seed filling, heat the milk with sugar and honey. Stir in cinnamon, lemon zest, poppy seeds and breadcrumbs and let the mixture cool down. Form into small balls.

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