Drautaler Wedding Doughnuts

For the Drautaler wedding doughnuts, mix yeast and sugar with a little milk and flour to form a damp and leave to rise in a warm place. Mix together with flour, egg yolks, sugar, butter, vanilla sugar, rum and milk to a smooth, supple yeast dough. Leave the dough to rise in a warm place under a damp cloth until it has doubled in volume, then roll it out to the thickness of a finger and cut out circles 7 to 8 cm in diameter.

In the meantime, prepare the filling by mixing the cooked and strained dried pears, honey, ground poppy seeds, rum and cinnamon into a soft, spreadable mass. Form small balls of this mixture and place them one by one on every other piece of dough, brush the edges with egg and fold them into a doughnut with the pieces of dough left empty.

Leave them to rise in this state, again in a warm place and covered with a damp cloth, before baking the Drautaler-Hochzeitskrapfen in hot clarified butter until golden brown and serving them sprinkled with powdered sugar.

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