Burgis Carnival Donuts
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 2 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 130 g butter
- 2 tablespoon sugar, heaped up
- 1 packet real vanilla sugar
- 1 egg (s), whole
- 2 egg yolks
- 12 g yeast (yeast)
- 0.5 teaspoon ½ salt
- 3 tablespoon rum
- 1 tablespoon vinegar
- 200 ml milk, cold
- 1 liter oil, good or clarified butter
- apricot jam
Print Recipe
Pin Recipe Instructions
- First of all, mix the yeast with 100 ml of cold milk and the salt and let stand for about 1 hour.
- Then the butter is mixed with the sugar until creamy. Gradually stir in the egg and yolks.
- Now sift in the flour, the yeast, the aromatics and the cold milk. In the slow speed of the machine, knock off well to a rather softer dough.
- Cover and double rise, this can sometimes take up to 2 hours and longer, depending on the room temperature (but do not keep it too warm)
- As soon as the dough is ripe enough, grind 18-20 balls out of the dough on a floured work surface; they should be nice and smooth on top.
- Put it down on a floured surface to walk again. Carefully cover with cling film or a large plastic bag. Let rise nicely, let stand for about 30 minutes without a cover so that a skin is formed.
- In the meantime, heat the fat to a maximum of 165 ° C-170 ° C
- Now carefully slide the donuts upside down into the fat and cover. Bake for about a good 1 1/2 minutes, check if it is golden brown, turn over and bake for another 1 1/2 minutes, then turn over again and bake the top for 30 seconds again, important!
- Are all baked, use the jam nozzle to inject the apricot jam and add sugar.
- After 30 minutes enjoy!
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