Warm 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 the flour and cover with a clean cloth and let rise for 10 minutes.
In the meantime, melt the butter, but don`t let it get hot.
Preheat the oven to 50 ° C.
Mix the flour with the remaining sugar, a pinch of salt and the eggs briefly with the food processor or with the dough hook of the hand mixer, then add the butter and yeast milk and continue kneading the dough until it loosens from the edge of the bowl and has an even consistency .
Switch the oven off again. cover the dough bowl with a cloth, put it in the oven and let the dough rise until it has roughly doubled in volume. that takes about half an hour. Then take the dough out of the bowl and knead again briefly with your hands on the work surface. Shape the dough into balls with a diameter of 6-7 cm with floured hands, place them on a floured board and let rise for another 15 minutes until the volume has increased significantly.
Meanwhile, heat the clarified butter to approx. 170 ° C in a sufficiently large saucepan. I always use a sugar thermometer to check the temperature, but a wooden spoon handle also does a good job: if you hold it in the hot fat and small bubbles rise, the fat is at the right temperature. It is of course even easier if you have a deep fryer and simply set the temperature.
Bake the donuts in the hot fat until golden brown on each side, remove with a slotted spoon and drain on a wire rack. While still lukewarm, dab each side into the cinnamon-sugar mixture and let cool down completely.
Finally, the donuts are filled with Hiffenmark. This works best with a pastry syringe or a piping bag with a nozzle.
Tip: If you can`t get rosehip jam, the donuts also taste good with apricot, currant or raspberry jam.
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