Rosenkrapferl

For the rose doughnuts, place the flour on a pasta board. Crumble the butter into it. Now make a pit in the middle and add the egg and yolks. Add milk, wine and salt and work well.

Then roll out the dough thinly and cut out florets with a cookie cutter. Moisten them a little in the middle with egg white and place 3-4 sheets of the florets on top of each other. Press together again in the middle and fry in hot lard.

Remove the rose doughnuts from the lard and let them drain. Then place a heap of either currant or apricot jam in the center of each rose.

Sprinkle the finished Rosenkrapferl with sugar and serve in a bowl.

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