Carnival doughnuts

Ingredients for 1 servings:

• 330 g flour, type 405
• 80 ml milk
• 30 g yeast
• 1 egg(s)
• 3 eggs, including the yolk
• 2 g salt
• 40 g powdered sugar
• ½ packet of vanilla sugar
• 1 lemon(s), untreated, peel
• 20 ml rum
• 80 g butter, melted

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Heat the milk (approx. 30°C). Dissolve the yeast in 2 tablespoons of the milk, stir in a little of the flour until a thick paste forms. Sprinkle the pre-dough with flour, cover with a cloth, and let it rise in a warm place (ideally 28 to 30°C) until it has significantly increased in volume and the surface cracks. (Takes about 15 minutes) Combine the egg, egg yolk, salt, sugar, vanilla sugar, grated lemon zest, the remaining milk, and rum, and whisk with the butter. Beat with the remaining flour and the pre-dough until a smooth dough forms (using a food processor with a dough hook). Cover the dough with a kitchen towel and let it rest at room temperature for about 1 hour; it should rise well. Shape the doughnuts, place them on a floured kitchen towel, and let them rise for another 20 minutes. Heat the shortening to 160°C and bake the doughnuts on both sides.