Carnival doughnuts

Name: Carnival doughnuts
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 1/4 l Milk; 30 g Sugar; 1 cube (42 g) Yeast; 500 g Flour; 2 Eggs (size M); 60 g Butter or margarine; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 150 g Apricot Jam; 1 kg white vegetable fat for frying; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

Airy yeast dough with a sweet filling and icing sugar on top: homemade carnival doughnuts are simply a must in the carnival season.

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

1/4 l Milk
30 g Sugar
1 cube (42 g) Yeast
500 g Flour
2 Eggs (size M)
60 g Butter or margarine
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
150 g Apricot Jam
1 kg white vegetable fat for frying
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Warm half of the milk with the sugar lukewarm. Dissolve yeast in it. Put the flour into a mixing bowl and make a depression in the middle. Add the yeast milk and mix with a little flour from the rim. Let the pre-dough rise in a warm place for about 15 minutes.
2
Warm the remaining milk lukewarm. Add eggs, butter, salt, lemon peel and milk. Work into a smooth dough with the dough hooks of the hand mixer, cover and leave to rise for about 30 minutes. Then roll out on a floured work surface to a thickness of approx. 1 cm and cut out circles with a round cookie cutter (approx. 6.5 cm Ø). Knead dough remains, roll out again and cut out.
3
Put 1 teaspoon of jam on each circle, press the circle together and form a ball. Place the dough balls on strips of baking paper (approx. 5 cm wide) and let them rise for another 15 minutes.
4
In the meantime, heat the frying fat in a deep fryer or in a high pot to approx. 180 °C. Fry the dough balls in portions for about 4 minutes until golden brown. Take out, let the fat drip off. Dust with icing sugar. Results in approx. 30 pieces.