Ingredients for 16 Donuts
- 3 egg yolks
- 1 egg
- 70 g softened butter
- 30 g fresh yeast
- 35 g granulated sugar
- 60 ml whole milk
- 300 g wheat flour (T480)
- 2 tbsp STROH 80
- 1 package vanilla sugar
- 1 pinch of salt
- 1 liter oil for frying
- 200 g apricot jam
- 3 tbsp STROH 80
- icing sugar
Preparation
- Whisk together eggs, yeast, sugar, milk, 2 tbsp STROH, and salt.
- Add flour and knead well.
- Cut softened butter into pieces, add to the dough, and knead until the dough comes away from the sides of the mixing bowl. Cover the dough and let it rise for 1 hour.
- Knead the dough again, divide it into 16 pieces, and shape them into rounds. Cover the donuts and let them rise for another hour.
- Heat a pot of oil to approximately 150 °C. Place the donuts in the oil. After a few minutes, flip them and fry the other side. Once the donut is golden brown, remove it and let it drain.
- Mix the apricot jam with STROH and fill it into a piping bag.
- Fill the warm donuts with the jam and sprinkle them with powdered sugar.
