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Tyrol: Crafons (Poppyseed Doughnuts a la Val Gardena)

MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Crafons / Poppyseed Doughnuts a la Val Gardena
 Categories: Val gardena, Pastry, Tyrolean
      Yield: 4 servings
 
    500 g  Flour
     30 g  Yeast
      3    Egg yolks
           Lemon zest
    1/4 l  Milk
     50 g  Melted butter
           Fat for frying

MMMMM--------------------------FILLING-------------------------------
           Poppy seeds
           Sugar
    1/4 ts Ground cloves
    1/4 ts Cinnamon
           Water to mix
      2 tb Honey
      1    Egg yolk
 
  Warm the milk to blood temperature and add to the yeast, allowing it
  to sit for 15 minutes, until the yeast starts to become active.  Sift
  the flour into a bowl:  make a well in the flour, add the yeast and
  milk mixture, cover with a little of the flour and allow the yeast to
  develop further for half an hour or so, making a "sponge".  Then mix
  together, and add to the mixture the egg yolks, the butter, the lemon
  zest, and some more warmed milk, mixing everything very thoroughly.
  If necessary, add some more milk to make sure the dough is the right
  consistency. Cover and allow to rise.
  
  Turn out onto a floured board and knead quickly: divide into
  equal-sized pieces and roll into balls.  Flatten the balls out, use a
  knife to slit a horizontal opening in them, fill them with a spoonful
  of the poppyseed filling, and seal closed again -- be very sure the
  seal is secure.  Heat the fat.  Fry until well puffed up and golden
  brown.  Remove and drain.
  
  (Recipe from Anda Senza Mussner of Predes)
  
 
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