Jelly doughnuts

Step 1/5

• 83⅓ g flour
• 11⅔ g sugar
• 21⅔ ml milk (lukewarm)
• 5 g fresh yeast

• bowl

Add flour and sugar to a bowl and stir to combine. Form a small hollow in the middle, add milk and crumble fresh yeast on top. Let rest for approx. 15 min.

Step 2/5

• ⅓ eggs
• ⅓ egg yolks
• 16⅔ g butter
• ⅛ vanilla bean seeds
• salt

• kitchen towel

Add eggs, egg yolks, butter, vanilla bean seeds, and season with salt. Knead until a smooth dough forms, then cover with a kitchen towel and let rise in a warm place for approx. 45 min. The dough should double in volume.

Step 3/5

• flour (for dusting)

• cookie cutter
• cutting board
• rolling pin

Flour work surface and briefly knead dough until smooth. Roll dough out and cut out circles with a cookie cutter or glass. Transfer them onto a cutting board and let rise again in a warm place for approx. 15 – 20 min.

Step 4/5

• ¼ l vegetable oil

• food thermometer
• slotted spoon
• pot (with lid)
• paper towels

Add oil to a pot and heat until it reaches 170°C/340°F. Carefully add dough circles one by one, then close lid and let fry for approx. 2 – 3 min. Flip carefully and let fry on the other side for approx 2 – 3 min. more. Remove doughnuts from pot and drain on a paper towel-lined plate.

Step 5/5

• 33⅓ g strawberry jam
• 33⅓ g confectioner’s sugar

• decorating tip
• piping bag

Fill strawberry jam into a piping bag with a long tip. Pipe jam into the side of the doughnuts. Dust with confectioner’s sugar and enjoy!

Enjoy your meal!