Name: Homemade doughnuts like grandma's: soft, fragrant and filled with jam
Prep time: 135 min
Cook time: 135 min
Total time: 135 min
Yield: 15
Ingredients: 1.3 kg plain flour + a little for dusting; 500 ml warm milk; 6 egg yolks (or 3 whole eggs + 3 yolks); 1 cube of fresh yeast (42 g); 150 g granulated sugar + 2 tbsp for the starter; 180 g melted butter (cooled); 2 packets vanilla sugar; 2 tbsp spirit or vinegar; jam to taste (for filling); oil or lard for frying; powdered sugar for dusting

Preparation procedure

Pre-ferment Crumble the yeast into a bowl, add 2 tbsp sugar and 500 ml warm milk. Stir, sprinkle in 300 g flour, stir again and leave to rise in a warm place for 15 minutes.
Dough base Beat the yolks (or 3 eggs + 3 yolks) with 150 g sugar until frothy, add the vanilla sugar and spirit/vinegar. Stir the yolk mixture into the risen pre-ferment, sift in the remaining flour and begin kneading. Gradually beat in the melted, cooled butter. Knead for 8–10 minutes until the dough is smooth, elastic and only slightly sticky.
Short rest Lightly grease a bowl with oil, place the dough inside, cover and let rest for about 15 minutes.
Shaping and filling Divide the dough into about 30 pieces. Flatten each piece, put a teaspoon of jam in the center, seal tightly and shape into a ball. Place them seam-side down, cover with a cloth and let rise for 30–45 minutes.
Frying Heat oil/lard in a deep pan to 165–175 °C. Fry the doughnuts slowly until golden on both sides; turn them during frying. Let the cooked doughnuts drain on paper towels.
Serving While still warm, dust with powdered sugar.

Time and servings

Active work: approx 45 minutes
Proofing/rest: 60–75 minutes
Frying: 30 minutes
Total time: approx 2 hours 15 minutes
Yield: approx 30 pieces (about 15 servings of 2 doughnuts each)

Tips for perfect doughnuts

Alcohol or vinegar prevents excessive fat absorption and tenderizes the dough.
Keep the fat at a medium temperature (165–175 °C). Too hot oil will burn the doughnuts, lukewarm oil will soak them.
Fill moderately and press the seams well so the jam doesn’t leak during frying.
You can replace the jam with povidla (plum jam), vanilla cream or nougat.

Conclusion

These homemade doughnuts are exactly the kind of sweet pastry that will disappear from the table in no time. Thanks to the yolks, butter and careful proofing they are fluffy and moist, yet not greasy. Bake them for a weekend breakfast or as a sweet treat for guests – everyone will ask for the recipe.