Doughnuts, donuts, pancakes or whatever they are called, they all belong to the traditional lard pastries, which were especially popular in wintertime. Before the 40-days of lent, some of the less preservable ingredients, such as eggs and dairy products, had to be quickly consumed. Therefore, lard baked goods like these doughnuts were a very good solution. My mother's handmade doughnuts were always available at home on New Year's Eve and at carnival. With homemade strawberry or raspberry jam, they were always a dream. With these doughnuts, the filling is not injected afterwards, but is placed on the dough halves before baking. This ensures that there is always enough and plenty of the filling right in the middle of each doughnut.
1 kilogram of flour
2 cubes of yeast
500 grams of milk, lukewarm
2 eggs
100 grams of sugar
1 tablespoon of vanilla sugar
120 grams of butter
1 good pinch of salt
Possibly a lemon peel as a variant
1 egg white to assemble the dough pieces
About 250-500 grams of jam (strawberry, raspberry, etc.)
500 grams-1 kilogram of clarified butter or highly heatable vegetable oil.
Icing sugar for dusting
1. Make a yeast dough.
2. Put the flour in a bowl. Make a well in the middle and mix some of the lukewarm milk with the sugar and the yeast cubes to a pulp. Let it rest for 15 minutes until the yeast starts to bubble.
3. Then add the remaining ingredients: the milk, the eggs, the softened butter, the vanilla sugar and the salt and stir it all well with a wooden spoon.
4. Let the dough rise for another 30 minutes, covered with a tea towel.
5. Knead the dough briefly on a well-floured surface, roll it out 1 cm thick and cut out circles with a drinking glass.
6. Spread the jams of choice with two teaspoons on one half of the dough circles.
7. Brush the edge with water or egg white and cover with a second circle of pastry.
8. Press the edges firmly and shape them into balls between your hands.
9. Let the covered dough pieces rise again for 30-40 minutes on a floured tea towel.
10. Heat clarified butter or vegetable oil in a saucepan and fry the doughnuts on both sides until golden.
11. Serve dusted with icing sugar.
Tip: alternatively, the doughnuts can also be baked with less fat in the oven at 170°C for 20-25 minutes. Brush the doughnuts with a little milk beforehand and spray some water into the oven space just before inserting the tray. After baking, brush the finished doughnuts with a little melted butter and serve dusted with icing sugar.
Instagram
Facebook