I’ve been making these donuts from this recipe forever; they’re soft, fluffy, and filled with fruity goodness. They don’t absorb too much oil and taste best when still warm, paired with a glass of milk.
Ingredients
- All-purpose flour: 600 g
- Yeast: 50 g
- Egg yolks: 3 pieces
- Egg: 1 piece
- Sugar: 0.33 cup
- Warm milk: 1 cup
- Spirytus (optional): 40 g
- Butter (82%): 100 g
- Vanilla sugar: 1 teaspoon
Additionally
- Jam: 400 g
- Rapeseed oil: 1.5 liters
- Powdered sugar: 1 cup
Preparation
Crush the yeast into warm milk, add 3 tablespoons of sugar and 3 tablespoons of flour, mix everything, and set aside to let the yeast activate.
Melt the butter and let it cool.
When bubbles appear in the yeast mixture, add the remaining ingredients and knead until you get a smooth and elastic dough.
Finally, add the melted butter and knead for about 10 minutes.
Let the dough rise in a warm place, you can place the bowl with the dough in warm water.
When the dough doubles in size, divide it into 20 pieces. Flatten each piece of dough into a small disk, then spoon some jam onto each disk and seal the edges tightly.
Fry the donuts in hot oil on both sides. Be careful not to let the oil get too hot, as the dough around the jam may remain raw. Drain the fried donuts on paper towels. Serve dusted with powdered sugar.
