Fasching Doughnuts

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Ingrediënten

Ingredients for 20 Pieces

  • 6 Egg yolks
  • 7 tbsp 100 g Butter, melted
  • 5 tbsp 42 g Yeast
  • ¼ cup 50 g Sugar
  • 1 cup 250 ml Milk, lukewarm
  • 4 cups 500 g Flour
  • Dash of salt
  • Flour for the work surface
  • Apricot marmalade for brushing
  • Vegetable oil for frying
  • Confectioner’s sugar for dusting

Instructies

  • Beat the egg yolks until creamy.
  • Mix in the melted, but not hot, butter bit by bit.
  • Dissolve the yeast with a bit of sugar in 3 tbsp of the lukewarm milk, mix in about ½ of the flour, and mix well into the yolks.
  • Cover with a towel and let rise in a warm place for 30 minutes.
  • Add the rest of the ingredients and beat powerfully until the dough comes away from the edge of the bowl.
  • Cover again and let rise in a warm place until the dough has doubled in size.
  • Knead the dough again, roll out about 5mm thick on a floured work surface, and cut into 2 in (5 cm) strips.
  • Brush each strip with marmalade, cover with another strip, and press lightly on the edges.
  • With a floured, round cookie cutter, cut out doughnuts and overturn them on a floured work surface.
  • Brush with lukewarm oil, cover with a towel, and let rise another 30 minutes.
  • In a deep pan, preheat enough vegetable oil to completely cover a doughnut about 350 °F (180 °C).
  • Place the doughnuts one at a time into the oil and fry.
  • Turn once in the middle.
  • Remove with a straining spoon and let drain well on paper towel.
  • Dust with confectioner’s sugar.
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Recipe Category Pastry
Country Austria / European
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