Mini doughnuts

Ingredients for 1 servings:

• 1 kg wheat flour (type 405)
• 1 cube of fresh yeast (42 g)
• 1 pinch of salt
• 1 sachet of vanilla sugar or
• Vanilla, real
• 120 g sugar
• 100 g butter
• 600 ml milk
• some lemon peel, untreated, grated
• 3 m.-sized eggs
• 1 egg yolk
• 1 shot of rum (1 shot)
• e.g. Clarified butter or vegetable margarine for frying
• Powdered sugar for dusting
• n. B. Jam (rosehip) for filling
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

for parties or carnival

Place the flour in a bowl and make a well in the center. Mix the yeast with a little lukewarm milk, some of the sugar, and the flour to form a “Teigerl” (pre-dough). Sprinkle a pinch of salt all around the flour. Cover with a cloth and let it rise in a warm place for about 20 minutes. In the meantime, melt the butter, remaining sugar, vanilla sugar, and milk in a pan or let it warm up. Add this mixture to the dough along with the eggs, egg yolk, lemon zest, and rum and knead for about 5 minutes. This will be a very light dough. If necessary, dust with a little flour and let it rise again, covered, for about 20 minutes. Then roll out the dough (about 2-3 cm thick) and cut out shapes with a champagne glass or other round cutter. Place the dough pieces on a lightly floured, lukewarm baking sheet or board and let rise for another 15 minutes. Then I put the baking sheet back in a cool room for about 10 minutes so the tops get a little more crusty. In the meantime, heat the clarified butter or vegetable margarine. I like to use a pan with a lid. The oil is hot enough when bubbles form on a wooden stick when placed in the oil. Then I can start cooking. Place the doughnuts, crusted side down, in the hot oil. Make sure the other side isn’t covered in hot oil. The doughnuts will then rise beautifully and develop a white center. Then put the lid on and bake for about 10-15 seconds, then flip and bake for another 10-15 seconds. Remove and let drain on a kitchen towel. Maybe test them to see if they’re really cooked through in the middle. Then fill with the rosehip jam and dust with powdered sugar.