Annis Mühlviertler Farmer`s Donuts
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 550 g flour
- 0.25 liter ¼ milk
- 1 pack yeast, (I use dry yeast)
- 50 g powdered suar
- 5 egg yolks
- 1 pinch (s) salt
- Lemon (s) - zest, grated
- 100 g butter
- 3 tablespoon rum
- 0.5 ½ pack baking powder
- oil
- possibly jam
Print Recipe
Pin Recipe Instructions
- Put the flour (warmed up) in the yeast dough bowl, mix well with the yeast.
- Heat all ingredients (lukewarm), mix melted butter with lukewarm milk and place in the yeast dough bowl with the other ingredients and mix well (knock off), if it is too firm, add some more milk so that a soft dough is formed and then knock off again.
- Close the bowl and place in warm water, well vented.
- As soon as the lid has cracked open, knock off the dough briefly, close the bowl, vent and place back in warm water.
- This process can be repeated once or twice.
- When the dough has risen enough, it can be processed further.
- Place the dough on a floured pastry board (warmed up) and cover with a tea towel.
- Cut out the dough with a round cookie cutter and grind round.
- Cover up and let something go.
- Heat the oil in a larger pan (the pan should be half full) to approx. 170 degrees, pull the donuts out from the center so that a thick edge remains and place the bottom up, cover, bake until golden brown, turn and do not cover
- finish baking.
- Take out, drain and sprinkle with icing sugar.
- You can also put currant or apricot jam in the middle!
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