Mix together the milk, yogurt, yeast and 100 grams of flour and leave to rise for approx. 10-15 minutes.
Add the rest of the flour, the oil, eggs and salt and knead well. Cover and leave to rise for a further hour in a warm place. Roll out to a thickness of around 2.5 cm and cut out approx. 10 cm diameter circles with a glass or round cutter.
Pull these discs out carefully so that they are thinner in the middle with thicker edges. Fry in boiling oil for approx. 2 minutes per side. Finally, put a large spoon of venison or roe deer ragout in the middle of the crafuns mori and serve.
Crafuns mori can also be served with tomato sauce, mushrooms or blueberry jam.
Ingredients for 4:
600 g of flour (00),2 eggs,half a glass of oil,250 ml of milk,40 g of brewer’s yeast,a pinch of salt,125 g of unsweetened yogurt