Doughnuts with Punch – Punschkrapfen

For the doughnuts, first prepare the dampfl: Empty the sifted flour into a bowl and make a well in the center. Mix the cold milk and the hot water to a lukewarm liquid (if the liquid is too hot, the yeast will be damaged). Add the yeast and dissolve in it. Carefully empty the mixture into the flour well. Add some flour from the edge into the liquid and mix lightly until a soft dough forms. Then sprinkle this with a little flour and cover with a cloth or foil. Then let it rest in a warm place for about 30 minutes.

In the meantime, prepare the rum punch balls.

When strong cracks appear in the flour cover and the dough volume has greatly increased, the Dampfl has gone enough.

In the meantime, mix the yolks, eggs, sugar, vanilla sugar, lemon, salt and plum brandy and add to the fluffy butter.

Now add the egg mixture and the remaining flour to the finished Dampfl and knead until a smooth, silky-smooth dough has formed. Then cover the dough and let it rise in a warm place for another 20 minutes. You will get nice fluffy doughnuts.

Now roll out the dough to a height of about 1 cm. Cut out half of the doughnuts with a cookie cutter (6 cm Ø), mark the other half on the rolled out dough as circles only, but do not cut them out. Place a rum punch ball in the center of each of the marked circles and top each with a cut out dough ball.

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