Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Yeast dough
To bake
To fill
How it's done
Yeast dough
In a bowl, mix all the ingredients up to and including the yeast. Add the butter and milk, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.
To bake
Shape the dough into 12 equal-sized balls, place on a baking tray lined with baking paper, leave to rise for a further 30 mins. Brush the dough with the melted butter.
Bake for approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven.
To fill
Transfer the jam to a disposable piping bag, cut off the tip, pipe the jam into the doughnuts while still warm. Dust the doughnuts with icing sugar.
| Tip: | These doughnuts taste best fresh. |
|---|
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