Jelly doughnuts

hard
author: Gabriela Wärter
ingredients
500g flour
42g yeast
80g butter
60g crystal sugar
5 egg yolks
125ml milk
2 tablespoons of rum
1 teaspoon of lemon extracts
1 teaspoon of vanilla sugar
1 teaspoon of salt
100g apricot jam
coconut oil/coconut fat needed for deep-frying
icing sugar needed for sprinkling
equipment
kitchen scale
cup
pan
dough hook
deep fryer
food processor
injection bag
kitchen knife
nutritional information
100g
1 piece
energy
1376 kJ
789 kJ
328 kcal
188 kcal
fat
10 g
5.9 g
saturated_fat
5.3 g
3 g
carbs
48 g
28 g
sugars
12 g
7.1 g
protein
8.2 g
4.7 g
salt
0.3 g
0.2 g

Jelly doughnuts

description & times
What would a carnival party be without doughnuts? Yeast dough with jam filling - in Austria it's classic apricot jam - is fried in fat. Although they are time consuming in production, nothing tastes like homemade and still warm doughnuts.
instructions
Butter, milk, egg and sugar
Prepare the pre-dough. Separate the eggs, because only the egg yolks are needed. Heat two-thirds of the milk (I make it in the microwave) and melt the butter in it. Stir in egg, rum, salt, vanilla sugar, lemon flavor and sugar. I don't take all the milk right away, so I have a buffer. I add the remaining milkspoonwise to the dough, so I can ensure that it is not too soft or sticky. If the amount of milk is not enough, I raise it again spoonwise. Not every flour is equal in processing.
more info about "Pre-dough"
Do not let the milk get too hot, otherwise the egg will clot.
Adding the yeast
Put the flour in a mixing bowl, add the milk mixture and knead it with the dough hook. Add the pre-dough and knead it until it is silky smooth and separates from the edge of the bowl.
Letting rest
Knead the yeast dough at least once, but better twice after rising. If you knead it and let it rest, it structure will become more porous.
Cutting into pieces
Form a roll out of the dough and divide it into 50 gram pieces. Check the dough pieces with the scale so that the cooking time remains the same for all doughnuts. Form the pieces circularly on the work surface with your hollow palms and do not apply too much pressure. This process is called "grinding".
more info about "Grinded yeast dough pieces"
Letting rest again
Place the doughnuts on a baking sheet, cover them and let them rise again in a warm place for about 20 minutes. The volume of dough pieces should more than double.
Frying the doughnuts
Heat some fat in a pan or a fryer. It must be so much that the doughnuts can be fried floating in it. Place them with the top in the fat and bake them slowly on both sides until they are golden brown. They are perfect if they have a bright edge.
Filling the doughnuts
Stir the marmalade with a little rum, pour it into a piping bag with a long spout and fill the donuts well.
Jelly doughnuts
Serve the jelly doughnuts sprinkled with icing sugar. They taste lukewarm already dreamlike.
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