Whisker,
Here is an old Austrian doughnut Faschingskrapfen or Carnival Doughnut

1 pkg fresh yeast (see previous topic for conversion to dry)
pinch sugar
1/4c lukewarm water
3c sifted ap flour
pinch salt
2T sugar
6 yolks slightly beaten
1/2c light cream, lukewarm
1T dark rum
1T orange juice
1t vanilla
3c apricot jam (or choice of filling if desired)
1c lard (remember I said an "old" Austrian recipe)
10x sugar

Mix yeast and sugar w/ water, set aside. Sift together flour and salt make a well and add the bubbling yeast, sugar,yolks,cream,rum,oj & vanilla. Work to a medium firm dough by hand, spoon or machine as you desire.
Round and proof in a greased bowl 45 minutes. Punch down and roll out to 1/4". Cut into 2-1/2" circles as many as you can get. Roll scraps out and repeat until done.
Drop a tspn of filling into centers and cover with another half. seal the edges and cut again with a 2" round or trim with a knife. Put on a sheet and proof again 20 min.
Fry in lard ( or in reality,oil) until brown turn, brown drain and dust with 10x.

Call me when they're done!

[This message has been edited by chrose (edited 11-24-2000).]