I searched for this recipe for a long time: This is the recipe for the best doughnuts + my grandmother's old trick that prevents the doughnuts from absorbing so much oil! recept
- Easy to prepare
- 10 portions
- 120 minutes
I once had this doughnut recipe saved on my computer, but after losing it I unfortunately forgot about it. Fortunately I rediscovered it a few months ago and since then they have been baked regularly at our place. The doughnuts are wonderfully fluffy, tender and thanks to an old grandmother’s trick, they don’t absorb so much oil. You’re sure to enjoy them!
For 10 portions
Ingredients
Preparation procedure
- Dough preparation You can use a home bread maker or knead the dough by hand. Start by mixing the dry ingredients (all-purpose and semi-coarse flour, dry yeast, a pinch of salt and powdered sugar) in one bowl. In another bowl mix the liquid ingredients: butter (melted in the microwave), milk at room temperature, rum and egg yolks (or yolks and whole eggs if you want to reduce their number).
- Mixing the dough Add the liquid ingredients to the dry ones and mix well to form a smooth dough. If you have a bread machine, first pour in the dry ingredients, then add the liquids and start the dough program.
- Proofing the dough Divide the finished dough into two halves and roll each out into a sheet about 1 cm thick. Cut circles from the dough and let them rise under a cloth for about 30 minutes.
- Shaping the doughnuts After they've risen, you can leave the doughnuts in their original shape or gently press each with your finger to create a small indentation. If you prefer, you can also shape them into balls, which will be beautifully fluffy after frying.
- Frying trick And now the secret grandmother's trick for how the doughnuts don't soak up so much oil: before frying, place the doughnuts into the hot oil with the side that is slightly drier (the top) facing down. This minimizes oil absorption.
- Frying and filling Fry the doughnuts until golden, let them drain on a paper towel to get rid of excess oil. After they cool, fill them with plum jam, ideally into the indentation created by your finger.
- Finishing Finally, sprinkle them with vanilla and powdered sugar.
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