Ausseerland Solstice Doughnuts

For the Ausseerländer Sonnwendkrapfen, mix sifted flour, egg yolks, sugar, butter, yeast and a little salt into a firm dough. The dough can be made a little smoother with some whipped cream and a dash of kirsch to taste.

Cover the dough and let it rise in a warm place. Lightly moisten a ladle with water and cut out round doughnuts with it. Meanwhile, heat the lard and bake the doughnuts in it until golden brown on both sides. The Ausseerländer Sonnwendkrapfen are either warm or cooled and sprinkled with powdered sugar before serving.

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