John Myers
Ingredients for 1 servings:
- 150 ml milk, lukewarm
- ½ cube of fresh yeast
- 50 g butter, soft
- 350 g flour
- 60 ml maple syrup
- 1 egg(s)
- 1 pinch of salt
- 60 g jam
- Rice sugar for dusting
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 30 minutes
Reduced-fat doughnuts without industrial sugar – pancakes from 12 muffin cups
For the doughnuts, we used 12 muffin cups. It also works on a baking tray lined with baking paper. First, dissolve the yeast in the lukewarm milk and melt the butter in a pan, then let it cool slightly. Then add the butter, egg, maple syrup, and salt to the yeast milk and mix everything well. Add the flour in portions and knead everything into a smooth dough. If you have a food processor, feel free to use it. Cover the dough with a kitchen towel and let it rise in a warm place for about 1 hour. Then dust the dough with flour and divide it into 12 equal pieces. Take each piece of dough, shape it into a ball, make a well in the center, and fill it with jam. Seal the ball tightly and place it in the muffin tin with the seam facing down. Preheat the oven to 180°C (top/bottom heat). Cover the dough and let it rise for another 30 minutes. Then place the muffin tin in the hot oven and bake on the middle rack for about 12-15 minutes. The finished donuts can then be decorated with rice sugar or a topping of your choice. Tip: Next time, we’ll bake the donuts without jam and then fill them with a cake syringe. You can watch the recipe video on my YouTube channel: https://youtu.be/Y4ex65Hiqb8
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