Half-wheat carnival doughnuts

Ingredients for 1 servings:

• 1.4 kg wheat flour, type 550, room temperature
• 0.6 kg whole wheat flour, room temperature
• 4 pinches of salt
• 80 g yeast, room temperature
• 200 g sugar, room temperature
• 4 packets of vanilla sugar
• 800 ml milk, approx. lukewarm, not over 35 degrees
• 12 egg yolks
• 4 eggs
• 360 g butter slightly melted, careful not to overheat because of the yeast
• 6 tbsp schnapps (plum, fruit brandy or arrack)
• 1 lemon(s), untreated, peel or 1 citron
• Rosehip pulp (Riffenmark, Hüfenmark)
• Powdered sugar for serving
• Fat for frying

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 40 minutes

with whole grain

First, sift the flour into a bowl and make a well in the center for the starter dough (the Dämpfla). Then, pour in some of the lukewarm milk and mix it with all the yeast and some of the sugar. The Dämpfla then needs to rest in a warm, draft-free place until it has doubled in volume. It should really have risen and bubbled. This can take a quarter of an hour, or a little longer. It all depends on the room temperature. You have to be careful, though, because yeast doesn’t like temperatures above 35 degrees Celsius. Once the Dämpfla is ready, add the salt to a long flour well, make a hole around the Dämpfla, and then cover it with flour. Now add half of the milk, the sugar, and the vanilla sugar. Mix everything together. You can also add this gradually, then add the eggs, butter, schnapps, and lemon zest. After mixing, the dough needs to be kneaded vigorously. This is best done with a food processor, otherwise you should knead by hand for 20-25 minutes until you have a nice, supple and smooth dough that is very soft, but no longer sticks to the bowl. Add a little milk as needed; depending on the quality of the flour, you may need a little more or a little less milk. It is important that the dough has a high liquid component (high TA value), otherwise the doughnuts will not be as fluffy. The dough should almost be bubbly after kneading. Avoid kneading in additional flour afterwards. Then, cover the dough and let it rise in a warm place (preheat the oven to 40 degrees Celsius for this purpose; some of the heat dissipates when the door is opened afterwards (the oven must not be warmer than 35 degrees Celsius). The dough should triple in size without losing its elasticity. You can tell by testing with your finger if the dough has given way or if the structure is still good. After the rising time, which can be longer, cut out round dough pieces and shape/roll them into rounds. These should then also be covered again in a warm place. It is best to cover them with foil and a cloth so that they do not become dry (*breathy*). We always make dough pieces with a weight of 60-80 g. After rising (their volume should have roughly doubled or tripled), the dough pieces are deep-fried in hot oil, most easily in a deep fryer at max. 165-170°C. Carefully place the dough pieces with the top side down. Drop into the fat and cover. Bake for about 1 1/2 minutes, check when they are golden brown, turn over and bake for another 1 1/2 minutes, then turn over again and bake the tops for another 30 seconds, this is important! Once they are all baked, you can inject rosehip pulp and serve the doughnuts sprinkled with powdered sugar. This recipe makes 30-45 doughnuts, depending on the weight of the dough. Note: With different flours, we sometimes needed the whole amount of milk, but also only about 3/4 of the amount. It also depends on whether you knead the dough with a food processor or by hand, and how much the flour swells.