For the dough, knead all the ingredients together just briefly. Leave to cool for one hour. For the filling, mix curd cheese, yolks, cinnamon, vanilla sugar, lemon juice, poppy seeds and prunes. Beat egg whites with sugar and salt until stiff and fold in. Fill the mixture into a piping bag with a small nozzle. Roll out the dough very thinly and cut out doughnuts (with a round cutter). Brush half with yolk and a little filling, fold into a moon and press the edge with a slightly smaller cookie cutter, so that no filling can run out during baking. Place doughnuts on a floured baking sheet and freeze. Fry the frozen doughnuts in clarified butter until golden brown.
Preparation Tip:
Knead dough only briefly, otherwise it becomes very tough and difficult to roll out.Sprinkle with cinnamon sugar and serve on iced custard.
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