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Carnival in Vienna has a lot of delicious desserts to offer. The Carnival Doughnut is one of
them and typical of Vienna. Legend has it that it is the creation of Ccilie Krapf, a Viennese
cook at the court, who is apparently responsible for its name.
Serves: 16


330 g flour (fine)

80 ml milk

30 g yeast

1 egg

3 egg yolks

1 pinch salt

40 g icing sugar

1/2 pkt vanilla sugar

1 lemon (rind)

2 cl rum

80 g butter

apricot jam (with a little rum for the filling)

flour (for the work surface)

vegetable oil (peanut oil, preferred)

icing sugar (for dusting)

Warm up about 2 tablespoons of milk to drinking temperature and dissolve the yeast in it. Stir
in a little flour to create a thick-pasted pre-dough. Sprinkle with flour, cover with a cloth and

leave to rise in a warm place (2830 C) for about 15 minutes, until the surface begins to
show small cracks.
Use the rest of the milk and stir together the egg, egg yolks, salt, icing sugar, vanilla sugar,
grated lemon rind and rum. Add the melted butter and beat. Using a blender with a kneading
hook, blend the mass with the remaining flour and the yeast dough until smooth.
Cover with a cloth and leave to rise at room temperature for about 1 hour. Knead the dough
again and on a floured surface shape into a roll. Cut nut-size pieces about 20 g in weight and,
using the palm of your hand, shape into round balls. Dust with flour and press them a little
with a baking tray. Place on a baking tray and leave to rise in a warm place.
Heat some oil (160 C) in a pan for deep frying or in a saucepan and fry a golden brown on
both sides. Scoop out and place on a cake grid to drain. Fill a pastry bag with the rum-jam
mix and squeeze into the doughnuts. Dust with icing sugar.
Tip: Enjoy with sweet wine