Krapfen filled with strawberry preserve

Heat the milk slightly and add the brewer’s yeast and about 120 g of flour. Mix well and put the mixture in the oven turned off but with the light on for at least 30 minutes. Next, take it all back and pour two yolks at room temperature inside. Add the rest of the flour, butter, sugar and salt. Knead vigorously until an elastic compound is obtained. Wrap the pasta in plastic wrap and place everything in the oven turned off but with the light on for 2 hours of leavening. After two hours, roll out the dough about 1 cm thick on a floured work surface. With a mold, form discs with the dough and place a teaspoon of jam (or cream) in the center, wet the edges of the dough and close, placing one disc on top of the other. Place the krapfen on a tray covered with a cloth and place them again in the oven turned off but with the light on. In the meantime, bring the peanut oil to a temperature of 165 ° and immerse the krapfen until golden brown. Dry excess oil with kitchen paper. Leave to cool before serving.