Ischler Doughnuts

For the Ischler Krapfen, make a dough with 1/16 l lukewarm milk and a pinch of powdered sugar and let it rise until double in volume.

Now mix the remaining ingredients in the given order with the dampfl to a smooth dough. Roll out the dough on a floured board to a thickness of approx. 2 cm and cut out pieces of dough with a floured doughnut cutter, which are turned into smooth balls.

Bake them floating in hot fat until golden brown. After they are well drained on paper towels, they cover their Ischler doughnuts with shiny chocolate glaze.

Preparation Tip:

If you like, you can fill the Ischler Krapfen with strawberry or raspberry jam before glazing.

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