Crumble the yeast, dissolve in the lukewarm milk and stir with a little flour to form a dampfl. Sprinkle the dampfl with a little flour, keep warm at a maximum of 40 °C and allow to rise until cracks appear on the surface. Mix sour cream with egg, wine and chopped parsley thoroughly. Mix dampfl with sour cream mixture, grams and remaining flour in a bowl and beat until smooth. Cover and let rise in a warm place for about 20 minutes. Punch dough down and let rise again for about 20 minutes. Roll out dough on a floured work surface to finger thickness and cut out discs about 5 cm in diameter with a round cookie cutter (or inverted glass). Knead remaining dough, roll out and cut out disks again. Place the dough slices on an oil-lined or paper-lined baking sheet, brush with beaten yolk and let rise for another 15 minutes. Bake in the preheated oven at 200 °C for about 20 minutes until golden brown.
Preparation Tip:
These doughnuts go perfectly with wine or beer.
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