Deep-fried doughnuts

Name: Deep-fried doughnuts
Cook time: 40 min
Total time: 40 min
Yield: 24
Ingredients: 75 ml Milk; 15 g Yeast; 150 g Flour; 2 TABLESPOONS soft butter or margarine; 2 Eggs (weight category M); 2 TABLESPOONS Sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 kg clarified butter or white vegetable fat for baking; 2 TABLESPOONS Sugar; 1/2 TEASPOON Cinnamon; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Lemon balm; 7-10 Tbsp Kitchen paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 24

75 ml Milk
15 g Yeast
150 g Flour
2 TABLESPOONS soft butter or margarine
2 Eggs (weight category M)
2 TABLESPOONS Sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
1 kg clarified butter or white vegetable fat for baking
2 TABLESPOONS Sugar
1/2 TEASPOON Cinnamon
2 TABLESPOONS Icing sugar
7-10 Tbsp Lemon balm
7-10 Tbsp Kitchen paper

Directions

1
Warm milk, dissolve yeast in it. Knead flour, yeast-milk mixture, fat, eggs, sugar and lemon peel with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes.
2
Knead the dough once again and twist off small balls. Leave to rise for another 15 minutes on a floured kitchen towel. With floured hands, pull out the risen yeast dough balls thinly from the middle so that the middle is almost transparent.
3
Heat clarified butter. Fry and turn the particles first with the pulled out top side down. Drain on kitchen paper. Mix sugar and cinnamon. Fry the particles while still warm. Dust with icing sugar just before serving.
4
Decorate as desired with lemon balm leaves.