Carnival Doughnuts

A carnival pastry that delights both young and old. Break tradition and prepare them during the weekend as a dessert after Sunday lunch.

Details

  • Preparation Time: 120 minutes
  • Cooking Time: 24 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 1 kg Wheat flour, white, multi-purpose

  • 1 cube Yeast, dry

  • 1 teaspoon Salt, table

  • 5 dl Milk, whole milk

  • 6 spoon Butter, unsalted

  • 6 pieces Egg, egg yolk, fresh

  • 1 bag Vanilla, extract, imitation

  • 8 spoon Sugar, white

  • 1 spoon Juice, lemon

  • 2 spoons Alcohol, Rum

  • pieces Oil, plant, sunflower

  • pieces Marmalade, orange

  • 4 spoon Powdered sugar

Steps

  1. Sift the flour into a large bowl and make a well in the center. Crumble the yeast into the well, pour in a little warm milk, and add a tablespoon of sugar. Mix with a fork to dissolve the yeast, then let it rest for 10 minutes to allow the yeast to rise. Salt the flour around the well. Meanwhile, separate the egg yolks and whites into two bowls. We will use the yolks for the doughnuts, so add the remaining sugar, vanilla sugar, and lemon juice to the bowl with the yolks and mix with an electric mixer until smooth and thick. Then mix in the rum.

  2. Add melted butter to the well with the yeast and pour in a little more warm milk, then start mixing slowly with an electric mixer (with spiral beaters). Pour the yolk mixture into the bowl and gradually incorporate the flour from the edges of the bowl with the beaters. As soon as the dough thickens, add a little more warm milk. Knead until you get a soft and pliable dough that doesn’t stick to the beaters or the bowl. Shape the dough into a loaf, sprinkle with flour, cover with a warm cloth, and let it rise in the bowl for 60 minutes.

  3. Dust the work surface with flour and place the risen dough on it. Knead for the next 5 minutes, adding flour as needed to prevent sticking, then roll it out to 2 cm thick (the thicker the dough, the more the doughnuts will rise). Use a cutter to cut out circles from the dough and place them on a floured cloth. The doughnuts should be spaced apart so they don’t touch during rising, as they could be damaged when transferring them to the oil. Let the doughnuts rise for 15 to 20 minutes. Flip them halfway through to ensure even rising.

  4. Towards the end of the rising time, place a larger pot with oil on the stove. The oil should be hot, but reduce the heat during frying. Carefully lift the doughnuts with a spatula and place them in the oil with the risen side down. Cover with a lid. Fry until they turn brown (about 4 minutes), then flip them to the other side and wait until they brown again (fry for another 4 minutes). When frying the second side, leave the pot uncovered.

  5. Place the fried doughnuts on a larger tray lined with paper towels to drain. Once cooled, fill them with jam if desired, or simply dust them with powdered sugar.

Nutrition Information (Per 100g)

  • Calories: 376.37 kcal
  • Fat: 7.27 g
    • Saturated Fat: 3.93 g
  • Carbohydrates: 63.72 g
    • Sugars: 6.98 g
  • Protein: 9.53 g
  • Fiber: 2.18 g

Advice

The oil is hot enough for frying when bubbles start to form around the handle of the pot. Fry the doughnuts in a large amount of oil. There should be enough oil for the doughnuts to float. Instead of milk, you can add warm water or warm sweet cream to the dough. If you want the dough to be more holey, you need to let it rise and knead it more times, as this will squeeze out the carbon dioxide from the dough. The egg whites left over from making doughnuts can also be frozen and used the next time. A well-risen doughnut will sink halfway into the oil.