Carnival Doughnuts – Doughnuts

E1. Put the flour in a suitable bowl, make a dent and crumble the yeast into it. Prepare a damp with 3 tablespoons of milk and a teaspoon of sugar. Dust with flour and let rise in a warm place for 15 minutes.

Add the rest of the milk, the rest of the butter, the sugar, the yolks or light butter and a little salt and mix with the dough hooks of the mixer. Knead together into a smooth dough until it bubbles, pulls away from the side of the bowl. The longer they beat, the more air the dough gets, the nicer it rises. Repeatedly knead the dough briefly with your hands, form it into a ball, cover it and let it rise in a warm place until it has approximately doubled in size. This takes 30 to 60 minutes, depending on the room temperature. 3.

Knead the risen dough on a floured surface, then roll out to a thickness of about 2 cm. Cut out circles about 7cm in diameter and rise repeatedly for 10 min.

For the filling, make a pudding according to package directions, but with a tiny bit less milk, sprinkle the surface with sugar to prevent a skin from forming, cool.

Heat the fat in a large saucepan. When it has 180 °C (cooking spoon test) form 2-3 doughnuts at a time with the top side at the beginning in the fat. Briefly put the lid on, this will make the doughnuts rise again, forming a light “seam”. Turn when one side is golden brown. 6.

Remove from fat with a skimmer and drain on kitchen roll. Heat fat one more time, then

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