Stuffed poppy seed doughnuts

Name: Stuffed poppy seed doughnuts
Cook time: 40 min
Total time: 40 min
Yield: 30
Ingredients: 1/4 l milk, 2 teaspoons sugar; 30 g fresh yeast; 500 g + some flour, salt; 2 Eggs (Gr. M); 3-4 Tbsp Obstler or rum; 100 g ground poppy seed; 40 g ground hazelnuts; 2 TABLESPOONS Honey; 2 TABLESPOONS Apricot Jam; 1 l oil for frying; 7-10 Tbsp Icing sugar

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 30

1/4 l milk, 2 teaspoons sugar
30 g fresh yeast
500 g + some flour, salt
2 Eggs (Gr. M)
3-4 Tbsp Obstler or rum
100 g ground poppy seed
40 g ground hazelnuts
2 TABLESPOONS Honey
2 TABLESPOONS Apricot Jam
1 l oil for frying
7-10 Tbsp Icing sugar

Directions

1
Warm up the milk and sugar. Crumble yeast into it and dissolve it. Knead 500 g flour, 1 pinch of salt, eggs, yeast milk and 1-2 tbsp. fruit brandy in a bowl until smooth. Cover and leave to rise in a warm place for about 40 minutes
2
Mix poppy seeds, nuts, 2 tablespoons of fruit brandy, honey and jam until smooth. Knead the dough again well, cut in half and roll out to a rectangle 2-3 mm thick on a little flour. Place 1 teaspoon of filling on 1 pastry sheet at a distance of 6 cm from each other, leaving some of the filling. Place 2nd dough sheet on top. Press the edges and spaces well. Cut out e.g. flowers with a cookie cutter (6 cm Ø). Knead dough remains and process as well. Cut out a total of approx. 30 doughnuts
3
Heat the oil in a tall pot or deep fryer to approx. 180 °C. Fry the doughnuts for 3-4 minutes in portions until golden brown. Drain well on kitchen paper and dust with icing sugar. Drink: coffee and a noble brandy, e.g. plum from