Hamburg doughnuts

Ingredients for 1 servings:

• 500 g flour
• 20 g fresh yeast or 1 packet of dry yeast
• 250 ml milk, lukewarm
• 2 eggs
• 80 g sugar
• 1 packet of vanilla sugar
• 50 g butter, room temperature
• 1 tbsp lemon juice
• 1 pinch of salt
• Flour for processing
• Vegetable fat for frying, approx. 1 kg
• Powdered sugar for dusting

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 48 minutes

Sift flour into a bowl and make a well in the center. Add the crumbled yeast, lukewarm milk, and 1 teaspoon of sugar, mix, and cover. Let rest for 10 minutes. Whisk together the eggs, sugar, vanilla sugar, butter, lemon juice, and salt until smooth. Knead with the flour-yeast mixture for 5 minutes. Cover and let rise in a warm place for 40 minutes, until noticeably larger in volume. Roll out the dough on a heavily floured surface to about 1 cm thick. Cut out squares with a knife or pastry wheel. Let these rest for 10 minutes. Meanwhile, heat the fat in a saucepan or deep fryer to 170°C. Place the dough pieces in the pan and fry until golden brown, turning constantly. Caution: The fat will rise and may splash. Place the finished doughcakes briefly on a plate lined with kitchen paper to allow any excess fat to drain off. Then serve in a bowl dusted with powdered sugar.