Semi-coarse flour, whipping cream, egg yolks and a splash of rum come together to create a delicate leavened dough for beautifully fluffy doughnuts. Powdered sugar, whipped cream and thick jam or fruit spread make for a sweet and impressive finish.
This recipe requires a longer rising time, but the preparation itself is easy. The key is not to be alarmed by the runnier dough and not to add extra flour. You can shape the doughnuts by hand or cut them out from lightly rolled dough. Finally, fill them to taste with whipped cream, a thick quark or cream cheese filling.
What You’ll Need
For the dough:
- 1 kg semi-coarse flour,
- 1 cube fresh yeast (42 g),
- 600 ml lukewarm milk,
- 250 ml whipping cream,
- 1 teaspoon salt,
- 2 teaspoons sugar,
- 4 egg yolks,
- 50 ml rum.
For frying:
- plenty of oil or lard for frying.
For finishing and decorating:
- powdered sugar for dusting,
- whipped cream or a thick quark or cream cheese filling,
- thick jam, marmalade or fruit spread.
The original recipe does not specify exact amounts for frying and decorating ingredients, so adjust according to the number of doughnuts and your preferred finish.
Step-by-Step Preparation:
1. Preparing the starter: Take a little of the total lukewarm milk and mix it with one teaspoon of sugar and crumbled fresh yeast. Let the mixture rise in a warm place to activate the yeast.
2. Making the dough: In a large bowl, combine the semi-coarse flour, salt and remaining teaspoon of sugar. Add the egg yolks, whipping cream, rum, the rest of the lukewarm milk and the risen starter. Work everything together thoroughly until you have a smooth dough.
3. Checking the consistency: The finished dough will seem runnier than usual, which is correct for this recipe. Do not add extra flour or reduce the amount of liquid, as the given ratio of ingredients should remain unchanged.
4. First rise: Cover the bowl of dough with a clean tea towel and place it in a warm spot. Let the dough rise for 60–90 minutes until it has increased in volume and will be fluffy after frying.
5. Shaping the doughnuts: Turn the risen dough out onto a floured surface. Use a spoon or your hands to form evenly sized balls. Alternatively, lightly roll the dough to about 1.5–2 cm thick and cut out rounds with a glass or cutter.
6. Second rise: Arrange the shaped balls or rounds on a floured surface, leaving space between them. Cover with a towel and let them rise again for another 15–20 minutes.
7. Frying the first side: Heat plenty of oil or lard in a deep pan or pot. The doughnuts should float freely while frying. Place them in the fat with the risen top side down and cover the pot with a lid.
8. Finishing the frying: Once the doughnuts are golden on one side, carefully turn them over. Fry the other side uncovered until golden brown. Remove the finished doughnuts and let them drain on a paper towel to absorb excess fat.
9. Decorating: Make a gentle indentation in the center of each warm doughnut and dust the surface with powdered sugar. Using a piping bag, fill the indentation with whipped cream or your chosen thick filling, and place a spoonful of thick jam, marmalade or fruit spread in the center.
Why You Shouldn’t Add Flour to the Runny Dough
The cream-based dough is intentionally runnier according to the original recipe. Adding more flour would alter the intended ratio of ingredients, so work with exactly the amounts given and allow enough time for the dough to rise. When shaping, use a well-floured surface to help.
How to Fry the Doughnuts Properly
The layer of oil or lard must be deep enough for the doughnuts to float freely. First, place them in with the risen top side down and fry covered. After turning, leave the lid off and let the second side brown evenly.
Finishing Tip
For decorating, you can use classic whipped cream or a thick quark or cream cheese filling. Adjust the fruit component to your taste and choose a thick jam, marmalade or fruit spread. The filling should be firm enough to hold its shape in the indentation.
