26/02/2025
Carnival doughnuts
Ingredients for about 20 pieces:
dough:
- 250g lukewarm milk
- 2 Yolk
- 1 Egg
- 500 g Wheat flower
- 50 g Shugar
- 42 g Germ
- 20 g Rum
- 6 g Salt
- 60 g room temperature butter
Miscellaneous:
- 1 l oil or clarified butter for baking
- 250 g finely strained apricot jam
- powdered sugar for sprinkling
Preparation:
- For the yeast dough, mix the milk with the egg and the egg yolks in a mixing bowl. Then add the flour and crumble the yeast on top. Then add the sugar, rum, salt and the butter at room temperature and mix everything into a dough. Then cover the dough and let it rest for about 30 minutes.
- Divide the dough into 50 g pieces, shape into balls, sprinkle with flour and cover and leave to rest for about 10 minutes. Then flatten the balls to about 1 cm and leave to rest for another 20 minutes.
- In the meantime, you can heat the oil or clarified butter in a pan or pot to around 160 degrees. You can also prepare the filling in the meantime. To do this, heat the apricot jam in a pot and pour it into a piping bag with a long, pointed nozzle.
- Now place the individual pieces of dough face down in the hot oil and let them bake covered for about 3 minutes. Then turn them over and bake for another 3 minutes uncovered.
- When the doughnuts are done baking, remove them from the pan and let them drain a little on kitchen roll. Fill the doughnuts with jam while they are still warm and sprinkle with icing sugar.