Farmhouse doughnuts

Kniakiachl are a sweet tradition from South Tyrol, still served at many festivals and during carnival time. In the past, they were served on the one day of the year when farmhands and maids were allowed to change their employer. If you're in a hurry, you can also make the dough in advance: Simply freeze the uncooked dough portions and fry them when needed.

Ingredients for about 20 pieces:

• 250 g plain flour (type 00)
• 50 g sugar
• 12 g fresh yeast
• 25 g butter
• 3 g salt
• 100 ml milk
• 1 packet of vanilla sugar
• rum (to taste)
• grated lemon zest
• 1 whole egg
• 1 egg yolk
• lingonberry jam for the filling

10 steps for preparation:

• To make the starter dough (Dampfl), sift the flour into a bowl and make a well in the centre.
• Crumble the yeast into the well, add a pinch of sugar and a little milk.
• Sprinkle with flour, cover, and leave to rise in a warm place for 15-20 minutes.
• For the main dough, add the sugar, eggs, melted butter, salt, vanilla sugar, lemon zest, rum, and the remaining milk to the starter dough and beat until it forms a dough with bubbles.
• Leave the dough to rise in a warm place for about 40 minutes.
• Shape the dough into evenly sized balls for the Kniakiachl.
• Leave the balls to rise again in a warm place for 15 minutes.
• Heat the fat to about 180 degrees C: Stretch each dough ball evenly with both hands, so that a thick rim forms on the outside and the centre is thin.
• Place them in the hot fat and fry until golden brown on both sides.
• After they have cooled, fill the indentation with lingonberry jam.

You can then enjoy them straight away - as a reward for an afternoon of cooking. Kniakiachl are always best when freshly made.