Sivi's delicious carnival doughnuts

Ingredients for 1 servings:

• 250 ml milk
• 1 cube of yeast, 42 g
• 75 g sugar
• 60 g butter
• 620 g flour
• 1 pinch of salt
• 2 m.-sized eggs
• 1 kg clarified butter, for frying
• 1 jar jam, rosehip jam (rosehip jam)
• Sugar – cinnamon mixture for sprinkling

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

taste good not only during the carnival season, makes about 25 pieces

Heat the milk in a small saucepan. It should be about lukewarm. Crumble the yeast into the milk, add a pinch of sugar and a tablespoon of flour, and cover with a clean cloth. Let it rise for 10 minutes. Meanwhile, melt the butter, but do not let it get hot. Preheat the oven to 50°C. Briefly mix the flour with the remaining sugar, a pinch of salt, and the eggs using a food processor or the dough hook on a hand mixer. Then add the butter and yeast milk and continue kneading the dough until it pulls away from the sides of the bowl and has a smooth consistency. Turn off the oven. Cover the bowl with a cloth, place it in the oven, and let the dough rise until it has roughly doubled in size. This takes about half an hour. Then remove the dough from the bowl and knead it briefly again on the work surface with your hands. With floured hands, form the dough into balls about 6-7 cm in diameter, place them on a floured board, and let them rise for another 15 minutes, or until they have increased in size considerably. Meanwhile, heat the clarified butter in a sufficiently large saucepan to about 170°C. I always use a candy thermometer to check the temperature, but the handle of a wooden spoon also works well: if you hold it in the hot oil and small bubbles rise, then the oil is at the right temperature. It’s even easier, of course, if you have a deep fryer and simply set the temperature. Fry the doughnuts in the hot oil until golden brown on each side, remove them with a slotted spoon and let them drain on a wire rack. While still lukewarm, dunk each side into the cinnamon-sugar mixture and let them cool completely. Finally, fill the doughnuts with rosehip jam. This is best done with a pastry bag or a piping bag with a nozzle. Tip: If you can’t get rosehip jam, the doughnuts also taste good with apricot, currant or raspberry jam.