Have you ever celebrated carnival with tempting donuts? Filled with jam or cream and covered with icing sugar, they are simply irresistible!
|30 g||brewers' yeast|
|10 g||dry yeast|
|160-180 ml||warm milk|
|200 g||Mix B - Bread-Mix|
|50 g||potato starch|
|30 g||melted butter|
|1 package||vanilla sugar|
|1 tsp||xanthan gum|
|1 l||frying oil|
|For the filling:|
- Dissolve the yeast in 160 ml of warm milk.
- Place the flour, xanthan gum, potato starch, sugar and vanilla sugar in a mixing bowl and mix well.
- Add the yeast, melted butter, egg and rum to the flour mixture and stir in well. Warning: the dough should be soft but still workable. Add 20 ml milk if necessary.
- Place the dough on a floured work surface and knead briefly.
- Divide evenly into six pieces and shape each into a ball.
- Place the balls on a baking tray covered with greaseproof paper.
- Brush the balls with water to prevent the surface from drying out.
- Leave the balls in a warm place to rise for approx. 1 hour.
- Heat the oil in a pan and deep fry the dough balls until golden brown all over. Warning: the doughnuts can burn quickly and will not cook in the middle if the oil is too hot.
- Once cooked, leave the doughnuts to drain on a paper towel.
- Fill with jam (a piping nozzle is ideal for this purpose).
- Dust with icing sugar.
Tip: The doughnuts taste delicious when still slightly warm. They also taste delicious if you warm them up briefly in the oven the next day.