Bauernkrapfen

Method

Warm the milk with melted butter and allow to cool slightly. Combine flour, sugar, salt and baking powder in a large bowl, then create a well in the centre. Pour the warm milk and beaten eggs into the well, gradually incorporating the dry ingredients to form a thick, sticky batter. Heat the oil to 170°C in a deep heavy-bottomed pan or deep fryer. Using two spoons or a piping bag, drop walnut-sized portions of batter into the hot oil, frying in batches for 3-4 minutes until golden brown on all sides, turning occasionally. Drain the Bauernkrapfen on kitchen paper whilst still warm. Dust generously with icing sugar and serve warm with plum or apricot jam on the side for dipping.