Carnival Doughnuts


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 sugar
30 g melted butter
1 egg
1 package vanilla sugar
1 tsp rum
1 tsp xanthan gum
For frying:
1 l frying oil
For the filling:
For sprinkling:
icing sugar


  • 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.

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