Christmas donuts with jam and sour cream glaze

Name: Christmas donuts with jam and sour cream glaze
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 820 g Flour; 2 packs Dry yeast; 115 g Sugar; 70 g Butter; 350 ml Milk; 2 Eggs (size M); 1 Egg yolk (size M); 1 pinch Salt; 1/2 TEASPOON Gingerbread spice; 5 TABLESPOONS fine sugar; 400 g Schmand; 200 g Marshmallow cream; 50 g Currant Jelly; 1–2 l Oil for deep-frying (depending on the size of the pot); 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Cling film

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

820 g Flour
2 packs Dry yeast
115 g Sugar
70 g Butter
350 ml Milk
2 Eggs (size M)
1 Egg yolk (size M)
1 pinch Salt
1/2 TEASPOON Gingerbread spice
5 TABLESPOONS fine sugar
400 g Schmand
200 g Marshmallow cream
50 g Currant Jelly
1–2 l Oil for deep-frying (depending on the size of the pot)
7-10 Tbsp Flour
baking paper
7-10 Tbsp Cling film

Directions

1
Mix flour, yeast and sugar in a bowl. Melt butter in a pot at low heat, add milk and warm it lukewarm, remove from the heat. Add the milk-butter mixture to the flour. Whisk eggs, egg yolk and salt and add to the flour mixture as well.
2
First knead with the dough hooks of the hand mixer, then with your hands for about 5 minutes to a smooth dough. Form dough into a ball and let it rise covered at room temperature for about 1 1/2 hours.
3
Then knead the dough again and let it rest in the refrigerator for about 3 hours. You can also leave the dough in the fridge overnight. Then it should be left at room temperature for about 1 hour before further processing.
4
Roll out the dough on a floured work surface to a thickness of about 1 cm, cut out about 20 circles (about 9 cm Ø; possibly glass). Cut another circle (approx. 2.5 cm Ø) from the middle of each circle of dough.
5
Knead dough remains, roll out and cut out further rings until the dough is used up. Place the dough rings next to each other on baking paper dusted with flour, dust with flour, cover with foil and leave to rise at room temperature for about 1 hour until the volume has doubled.
6
Mix the gingerbread spice and fine sugar in a flat container.
7
Heat the oil in a large, wide pot (180°C ; use a grease thermometer). Fry 3-4 donuts in portions for approx. 4 minutes, turning once. Take out with a skimmer and drain on kitchen paper.
8
Between portions, always check that the temperature is still at 180° C. Turn drained hot donuts in the spiced sugar and let them cool down on a cake rack.
9
For the casting, whip the sour cream with the whisk of the hand mixer for 1-2 minutes. Add the marshmallow cream. Continue beating until the cream has a slightly thick consistency. Stir the jam until smooth.
10
Carefully fold the marshmallow cream into the jam with a small spoon. Spread loosely on the donuts.