Carnival Doughnuts – Basic Recipe

Prepare a dampfl or the pre-dough. To do this, sift the flour into a large bowl (preferably the bowl of the food mixer) and form a small depression in the center.

Mix the milk and water so that the liquid is only lukewarm. Be careful: if the liquid is too hot, the yeast will be damaged. Add the yeast and dissolve in it. Carefully empty the mixture into the flour well.

Stir a little flour into the liquid until a soft dough forms in the well. Dust the dough with flour from the edge and cover with a cloth. Leave to rise in a warm place for about 30 minutes. The dampfl is ready when cracks appear in the flour cover and the volume has increased significantly.

In the meantime, melt the butter for the yeast dough. Mix the remaining ingredients with it and knead into the finished Dampfl. It is best to knead the yeast dough first with the dough hook of the food processor. Only then use your hands – it’s easier.

When a smooth, silky dough has formed, cover the dough and let it rise again in a warm place for about 20 minutes.

Form a large roll from the finished dough and separate it into dough pieces weighing about 40 g (the so-called dough pieces).

The dough pieces are now used to make the carnival doughnuts, just as the baker and confectioner do. Grinding carnival doughnuts means that you hold the dough piece with the hollow of your hand and press gently on it for a long time.

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