Sheet Pan Krapfen

Place flour, sugar, yeast, egg and lukewarm cream in a bowl and knead into a smooth, supple dough.

Cover the dough and let it rise in a warm place until the volume has roughly doubled.

Roll the dough out on a floured work surface to about 5 mm thickness and cut circles with a glass.

Place 1 teaspoon of apricot jam on half of the dough circles, brush the edges with beaten egg, cover with a second circle and press the edges firmly together.

Cover the filled pastries and let them rise briefly again.

Preheat the oven to 200 °C (convection).

Brush the krapfen on top with egg, bake in the preheated oven for about 15 minutes, then transfer to a wire rack to cool and dust with powdered sugar.