Doughnuts

Doughnuts

Total: 2 hr 10 Min. | Active: 40 Min.
vegetarian
Nutritional value / piece: 239 kcal
, Fat: 12 g
, Carbohydrate: 30 g
, Protein: 4 g

Ingredients

14 pieces

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@bettbossi.ch

Dough

300g white flour
½tsp salt
4tbsp sugar
½cube yeast (approx. 20 g), crumbled
50g butter, cut into pieces
1 ¾dl milk
1 egg, beaten

To deep-fry

oil for deep-frying

To fill

150g raspberry jam (seedless), stirred until smooth
5tbsp finest sugar
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How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk and egg, mix and knead to form a soft, smooth dough. Divide the dough into 14 portions, shape into buns, place on a sheet of baking paper, cover and leave to rise at room temperature for approx. 1½ hrs.

To deep-fry

Fill a pot to 1/3 with oil and heat it to approx. 160°C. Using a slotted spoon, slide the dough buns into the oil in batches (bottom side up), deep-fry for approx. 2 mins. on each side. Remove and drain on paper towels.

To fill

Insert a straw two-thirds of the way into the doughnuts, work the straw backwards and forwards a few times until the hole is approx. 5 mm wide. Transfer the jam to a piping bag with a smooth nozzle (approx. 5 mm in diameter) and pipe into the doughnuts. Pour the sugar into a deep dish and roll the doughnuts in the sugar.

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