Filled doughnut rings

Name: Filled doughnut rings
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 500 g Flour; 1 cube (42 g) Yeast; 1/8 l Milk; 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 2 Eggs; 100 g Butter or margarine; 1 kg white cooking fat for frying; 100 g Apricot and currant jam; 7-10 Tbsp Icing sugar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

500 g Flour
1 cube (42 g) Yeast
1/8 l Milk
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
2 Eggs
100 g Butter or margarine
1 kg white cooking fat for frying
100 g Apricot and currant jam
7-10 Tbsp Icing sugar

Directions

1
Put the flour in a bowl and press a depression in the middle. Crumble yeast into it. Add lukewarm milk, sugar, vanillin sugar, salt and eggs. Put soft fat in flakes on the rim and work everything from the middle into a smooth yeast dough. Cover and leave to rise in a warm place for about 30 minutes. Knead again and roll out 1-1 1/2 cm thick. Cut out about 16 circles (8 cm Ø). Cut a small hole in the middle. Leave the rings to rise again for about 15 minutes. In the meantime heat the cooking fat in a large pot to 180° C. Fry the rings one after the other until golden brown. Stir the jams until smooth, fill them separately into piping bags with smooth perforated spout and immediately fill the hot rings with them. Dust with icing sugar. Serve the doughnut rings fresh. Results in approx. 16 pieces
2
Plate: Palatine ceramics
3
Tray and glasses: Nordtek