Carnival doughnuts made from wholemeal flour

Ingredients for 1 servings:

• 1,000 g whole wheat flour, room temperature
• ¼ liter milk, lukewarm
• 80 g yeast, fresh
• ¼ liter milk, lukewarm
• 2 eggs, room temperature
• 25 g butter, soft/room temperature
• 100 g honey or sugar, according to taste
• ½ tsp, leveled salt
• 1 lemon(s), unpeeled (juice and zest)
• 3 tbsp rum, 40%
• 100 g wheat flour, approx., (wholemeal), as dusting flour
• 1,250 g clarified butter or butterfat for frying
• 1 jar rosehip pulp

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 40 minutes

Put the whole wheat flour, preferably freshly ground, into a fairly large bowl and make a well in the center. Dissolve the yeast in the lukewarm milk and pour it into the well. Mix the yeast and milk with a little flour to form a thick paste, dust with some of the flour, and let it rise for about 15 minutes. Mix the eggs, butter, honey/sugar, and salt into the second portion of lukewarm milk. Stir this milk mixture, grated lemon zest, lemon juice, and rum into the risen dough. Then knead everything thoroughly until the dough is nice and smooth. Cover with a linen cloth in a floured bowl and let it rise in a warm place for about 1 hour. In very warm temperatures, the rising time may be shortened. Be careful! The dough is delicate, so carefully remove the cloth to prevent it from collapsing. Cut out small pieces of dough and shape them until round and smooth. Then place them on a floured board (possibly with a cloth) and let them rise for another 15 minutes (or longer). Heat the oil in a narrow pot or deep fryer. You can use a small piece of dough to check the temperature (only necessary with the pot). Set the oil temperature so that the doughnuts cook in it for at least 5 minutes, otherwise they won’t cook through and will remain doughy on the inside. Take the doughnuts and place them in the oil, preferably with a slotted spoon. After 2-3 minutes, they will have risen well and can be turned. Let them cook on the back for another 1-2 minutes until they are golden brown. Remove them with a slotted spoon and place them on a rack over a baking sheet so that the oil can drip in. Using the decorating syringe fitted with a doughnut nozzle, carefully pipe some rosehip jam into the hot doughnuts. This amount will make 40 small doughnuts and 20 large doughnuts. They can be easily frozen while still warm. When thawed in the oven, they taste just like freshly baked.