Great recipe for filled homemade mini-doughnuts without frying. The dough is as fluffy as cotton and they taste fantastic even the next day! recept
- Moderate preparation
- 10 portions
- 120 minutes
If you’re craving doughnuts but don’t want to fry them, this recipe for baked mini-doughnuts is perfect for you. The dough is as light as a cloud, the quark filling is tasty, and the simple preparation ensures you’ll enjoy the doughnuts even the next day.
For 10 portions
Ingredients
Dough:
Filling:
Preparation procedure
- Preparation of the sponge: Crumble the yeast into 100 ml of lukewarm milk, add the powdered sugar and mix well. Let the sponge rise.
- Dough preparation: In a bowl, mix the all-purpose flour with the remaining ingredients, add the sponge and work into a medium-firm dough. If it is too dense, add milk; if it is too runny, add flour.
- Proofing: Let the dough rise in a warm place until it doubles in volume. Then roll the dough out on a floured surface and cut out circles.
- Filling: Mix the quark with the egg yolks, raisins and both types of sugar. Place 1–2 teaspoons of filling on each dough circle and cover with another circle. Press the edges together with your fingers or a fork.
- Baking: Place the doughnuts on a baking sheet lined with baking paper or greased. Bake at 210 °C for 10 minutes. Then reduce the temperature to 180 °C and bake for another 20 minutes.
- Finishing: After baking, brush the doughnuts with melted butter and sprinkle with sugar.
Similar recipes
More recipes
