Doughnuts

Light and fluffy, sweat dough in combination with the sweet and a bit tart raspberry jam…Of course, I had to make a few with the Nutella too. ;) My God! I can’t have enough! 

Ingredients for around 20-25 medium size doughnuts

180ml milk

2 ½ tsp dry yeast

50gr caster sugar+for coating the doughnuts

3 egg yolks

½ tsp dried vanilla beans

30gr butter

Grated zest of 1 lemon

330gr flour+for dusting the working board

¼ tsp salt

Sunflower oil for frying

Jam

Nutella

Process

Warm up the milk until finger warm.

In a large bowl, using a fork, combine milk, sugar and the yeast, leave for around 10min or until it starts to froth.

When the yeast starts to froth add butter, eggs, vanilla and mix. Add the zest of lemon, salt and half of the flour. Mix until any lumps get broken, then add the rest of the flour and mix for 1-2min. The dough should be very sticky.

Transfer the dough into a new oiled bowl, cover with the plastic wrap or a kitchen towel. Let it rise for around 1-2 hours or until it doubles in size.

Lightly flour the working surface, roll out the dough until around 1cm thick and using a round shape-cookie cutter or a glass, cut out the doughnuts. When all the dough is used up, knead it back together and continue with the process until all the dough is used up.

Dust the doughnuts with some flour, cover with a kitchen towel and let rise for around 30min.

In a small, deep pot, heat up the oil until it reaches 170-175°. Start adding the doughnuts without overcrowding the pot. Fry for around 1min on each side. When the doughnuts are fried let them rest on a paper towel for around 5-10min.

Roll each doughnut in the sugar and fill, using a piping bag and a round nozzle, with jam or Nutella. 

Get your fingers dirty and enjoy!

M