Carnival tradition: donuts are also part of it.
The donut has been a tradition for ages and it’s indispensable in the carnival season.
The custom goes way back – even to the Middle Ages. At that time, the particularly high-fat donut was eaten in preparation for the upcoming Lent. Due to the high fat content, they were significantly more nutritious than bread, making them ideal for storing extra fat.
Wanna try making them at home? We have a recipe for you.
- 250g lukewarm milk
- 2 yolks
- 1 egg
- 500 grams of wheat flour
- 50 grams of sugar
- 42 g yeast (=1 cube)
- 20 grams of rum
- 6 grams of salt
- 60 g butter at room temperature
- 1 liter oil or clarified butter for baking
- 250 g finely strained apricot jam
- powdered sugar for sprinkling
For the sweet yeast dough, mix the milk with the egg and the yolks in a mixing bowl. Then add the flour and crumble the yeast on top.
Finally, add the sugar, rum, salt and the room-temperature butter and work everything into a very soft dough. Then cover the dough and let it rest for about 30 minutes.
Divide the dough into 50g pieces. Form the individual pieces into balls, dust with a little flour and cover and leave to rest for about 10 minutes. Then flatten the balls with a board so that they are only approx. 1 cm high and let them rest for another 20 minutes.
In the meantime, heat oil or clarified butter in a pan to approx. 160 degrees. The apricot jam can also be prepared for filling. To do this, slightly heat it in a saucepan and then fil it into a piping bag with a long, pointed spout.
Place the individual pieces of dough upside down in the hot fat and bake covered for about 3 minutes. Then turn and bake for another 3 minutes without the lid.
Remove from the pan and let drain a little on paper towels. Then fill the still warm donuts with the warm jam and sprinkle with powdered sugar