Swabian yeast doughnuts

Ingredients for 1 servings:

• 250 milk
• 500 flour
• 30 yeast, fresh
• 1 tbsp sugar
• 45 g sugar
• 1 pinch of salt
• ½ lemon(s), grated peel
• 60 butter, soft
• 4 eggs
• 100 Sultanas
• Clarified butter or frying fat
• cinnamon sugar

Instructions

Working time approx. 1 hour; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

Heat approximately 75ml of milk. Put the flour in a bowl and make a well in the center. Crumble the yeast into the well. Add 1 tbsp of sugar and lukewarm milk. Mix with a little flour from the edges until thickened. Cover and let rise in a warm place for 15-20 minutes. Heat 175ml of milk until lukewarm. Add the milk, 45g sugar, salt, lemon zest, butter, eggs, and sultanas to the pre-dough. Knead everything with a dough hook for 4-5 minutes until you have a smooth yeast dough. Cover the dough and let rise in a warm place for 30-40 minutes. Heat clarified butter or deep-frying oil in a medium-sized saucepan. Use a teaspoon to scoop out some dough and use a second teaspoon to add it to the hot oil. Cook for approximately 3 minutes until golden brown. Remove with a slotted spoon and let drain on kitchen paper. Then roll the doughnuts in sugar and a little cinnamon. Makes about 70 doughnuts (60 kcal per doughnut).