In a bowl (big enough for all ingredients) add the luke-warm milk and the yeast. With a fork dissolve the yeast.
Now start to add the ingredients one by one and mix well with the fork after every new addition. End with the flour which is best to add gradually.
The dough now should be soft but already workable. Now transfer the batter on the table and knead it until it is still soft but clean on your hands. Transfer the dough in a bowl, put a saran wrap and a kitchen towel on the top of the bowl and place it in the oven at 40°C/100°F for 1 hour.
After the hour the dough should be double. Take it out of the bowl, roll the pastry to a flat disk of about half an inch of thickness. Now with a glass or any other round dough cutter cut out 12 disks.
You can leave them as disks or form balls (as I did). lace them on a baking sheet with parchment paper, cover again with the saran wrap and a towel and put back into the oven at 40°C/100°F. Leave them for an hour or even two.
5 minutes before the end of the warm up for the dough switch on the stove and put a deep pot with the coconut oil in to heat it up. The oil should be hot enough for frying (check it with a toothpick holding in, the oil makes bubbles around it).
Now put the Krapfen into the hot oil and let them brown on each side. Place them on a kitchen paper towel and then into granulated Xylitol or sprinkle icing sugar on them.
Serve them warm!
You can give them any shape you want, they don't need to be balls or round.
If you make them a little bigger, let's say double, than you can easily fill them with jam after frying. Use a frosting bag.