All ingredients for the yeast piece knead together nicely and stand covered for 45 min. Dough temperature: 26-28 °C .
After the rising time, mix the yeast and the remaining ingredients into the dough. Knead the dough intensively. (10 min.) Make sure that it does not get too warm! (maybe put the flour for the dough in the refrigerator for one night) Dough temperature: 24 °C ! Put the dough in a big enough bowl and cover it. After 15min raise the dough for the first time. This means: fold the dough from the outside to the center. So that it becomes again a tight ball. After 15 minutes, rise again. Stand again for 10 minutes and then weigh out round dough pieces (80g). Grind the dough into a round shape.
Place on a lightly floured dish and cover nicely.
Put a small saucepan with vegetable fat (vegetable fat) or cooking oil on the fire. Do not make the fat too hot, max 160 °C . After 45 minutes the first ones should be ready to be put into the fat. Carefully put them into the cooking pot (Petra: turn them to the other side: what was on the bottom is now on the top). Bake on both sides for 2-3 min. Bake each side 2x. If they form a white ring or collar, then first be very proud and secondly, after the last turning, press the pancakes down so that the collar bakes with, otherwise it falls together.
Immediately after baking roll in sugar. If you like powdered sugar you can cool them first.
Filling: Take a piping bag
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