Soft yeast dough, the scent of lemon zest, a golden surface, and sweet jam come together in homemade doughnuts that are beautifully moist and fluffy. One batch yields about 30 pieces, making them perfect for a larger family or guests.
Preparation takes 30 minutes plus rising time, and frying itself takes about 20 minutes. Rum helps limit oil absorption and also keeps the dough moist. Serve the finished doughnuts with strawberry or apricot jam, plum butter, vanilla cream, or chocolate spread.
What You’ll Need
For the yeast dough:
- 500 g plain flour,
- 300 ml lukewarm milk,
- 1 packet of dry yeast or 20 g fresh yeast,
- 50 g caster sugar,
- a pinch of salt,
- 4 tablespoons melted butter,
- 2 egg yolks,
- 1 whole egg,
- 4 tablespoons rum,
- a little finely grated lemon zest.
For frying:
- vegetable oil,
- pork lard, optional for better taste and color.
For finishing and serving:
- jam of your choice, for example strawberry or apricot,
- icing sugar for dusting.
The original recipe doesn’t specify the exact amount of fat, jam, icing sugar, or lemon zest, so adjust these according to the number of doughnuts and your taste.
Preparation time: 30 minutes plus rising. Cooking time: about 20 minutes. Difficulty: medium. Yield: about 30 doughnuts.
Step-by-Step Instructions:
1. Preparing the starter: If using fresh yeast, crumble it into a small bowl, add a teaspoon of sugar and a little lukewarm milk. Let the starter rise for 10 to 15 minutes, until foam appears on the surface. Dry yeast can be mixed directly with the flour.
2. Making the dough: In a large bowl, mix the plain flour, caster sugar, and a pinch of salt. Add the melted butter, egg yolks, whole egg, rum, lemon zest, lukewarm milk, and the risen starter or dry yeast.
3. Kneading: Work all the ingredients thoroughly, ideally in a stand mixer with a dough hook. Knead the dough for at least 10 to 15 minutes, until it is smooth, elastic, and no longer sticky.
4. First rise: Cover the bowl with a clean tea towel and place it in a warm spot. Let the dough rise for about 1 hour, or until it has doubled in size.
5. Shaping the doughnuts: Turn the risen dough out onto a lightly floured surface and roll it out to about 1.5 to 2 cm thick. Use a round cutter or glass to cut out individual circles.
6. Second rise: Transfer the cut-out circles onto a lightly floured tea towel or baking paper. Cover with another towel and let rise for about 20 minutes. Meanwhile, prepare the fat for frying.
7. Heating the fat: Pour enough vegetable oil into a wide, deep pan or pot so the doughnuts can float. Add a little pork lard for flavor if desired. Heat the fat over a gentle flame so it is neither too hot nor too cold.
8. Frying: Make a small indentation or hole in the center of each doughnut with your finger or the end of a wooden spoon, which helps them cook evenly. Place the doughnuts carefully into the hot fat and fry on both sides until golden brown. Do not overcrowd the pan to prevent the oil from cooling too much.
9. Draining excess fat: Remove the fried doughnuts and place them on a plate lined with paper towels. This will absorb excess oil and keep the surface pleasant.
10. Serving: While still warm, generously dust the doughnuts with icing sugar. Add a spoonful of your favorite jam into the indentation, or choose another filling to taste.
How to Properly Heat the Fat
The fat must not be too hot, or the doughnuts will brown too quickly on the outside and remain raw inside. If it is not hot enough, the dough may absorb too much oil. Fry over a gentle flame and add the doughnuts in small batches.
Why Add Rum to the Dough
Four tablespoons of rum help keep the dough moist and limit oil absorption during frying. For the best results, thorough kneading and both rising stages are also important.
What Else Can You Fill Doughnuts With
Besides strawberry or apricot jam, you can use plum butter, vanilla cream, or chocolate spread. If you don’t have pork lard, good quality canola or sunflower oil will do. The finished doughnuts taste best warm and generously dusted with icing sugar.
