Doughnuts with Strawberry Filling

Prepare a dampfl from yeast, 1 KL sugar, 2 KL flour and 3 KL lukewarm milk, sprinkle some flour over it and let it rise covered until cracks appear on the surface.

Then heat the remaining milk with sugar and butter. Put the sifted flour in a bowl, salt it slightly, add the dampfl as well as the milk-sugar-butter mixture, the yolks, the brandy and the grated lemon peel and mix everything well together. Now beat the dough with a wooden spoon (or food processor) until it is silky and smooth and easily separates from the wooden spoon.

Dust dough with a little flour, cover with a cloth and let rise in a warm place for about 1/2 hour.

Knead dough again and roll out on a floured board about 1 cm thick.

Using a round cookie cutter about 6 to 7 cm in diameter, cut out circular disks. Using a coffee spoon, place a heap of strawberry jam in the center, place the second slice on top and press the edges firmly. Use the cookie cutter again to make the doughnuts evenly round. (The doughnuts can also be baked unfilled first and then filled with jam using a piping bag).

Place doughnuts on a floured cloth and let rise, covered, for another 15 minutes.

Meanwhile, heat plenty of lard in a high saucepan. Place doughnuts top side down and bake, covered. (Caution: grease will quickly transfer

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