Place the yeast and lukewarm milk in a bowl. Add melted butter, sifted flours, eggs and sugar to the yeast mixture and mix with a butter knife until a sticky dough forms. Bring the dough together by kneading on a lightly floured surface: knead until it becomes smooth and elastic, velvety and no longer sticky.

Place the dough in an oiled bowl, cover with a tea-towel and set aside in a warm place for about 1 hour or until doubled in size. When doubled, knead the dough on a lightly floured surface for five minutes and roll out the dough until 1cm thick.

Wanna make krapfen? Cut 8cm rounds from the dough with a cutter. Wanna make doughnuts? Cut a hole in the middle of the rounds with a smaller cookie cutter. Place krapfen & doughnuts on a tray lined with non-stick baking paper, cover with a tea-towel and set aside in a warm place for 30 minutes or until risen.

Heat the oil in a saucepan (I used a wok) on medium - low heat. Test the oil temperature with a piece of dough: the dough should immediately float to the surface and be surrounded by small bubbles. If it does so, the oil is at the right temperature.

Deep fry a few doughnuts & krapfen at a time for about 1 minute per side or until they are golden. Drain on paper towels. Doughnuts are now ready, just toss them in sugar. Krapfen should instead be filled with a pastry syringe with your favourite jam and then tossed in sugar. Serve warm.