Soft yeast dough, a golden crust, and a sweet jam filling make homemade doughnuts a fragrant classic that brings back memories of traditional home baking. Thanks to egg yolks, butter, and a splash of rum, they are pleasantly moist and perfect for family celebrations, visitors, or just an ordinary afternoon.
Preparation is based on a simple yeast dough, which is divided into balls after rising, left to rest briefly, and then fried until golden brown. The finished doughnuts are filled with jam, or you can use Nutella, chocolate, or plum jam according to your taste.
What You’ll Need
- about 200 ml milk,
- 50 g butter,
- 50 g sugar,
- a pinch of salt,
- 4 egg yolks,
- 2 tablespoons rum,
- 500 g plain or semi-coarse flour – or 250 g plain and 250 g semi-coarse flour,
- 35 g fresh yeast or 3 teaspoons dry yeast,
- oil for frying,
- jam or Nutella for filling.
The original recipe does not specify the exact amount of oil or filling, so adjust according to the number of doughnuts and your preferred filling method.
Step-by-Step Preparation:
1. Preparing the Ingredients: Gather the milk, butter, sugar, salt, egg yolks, rum, flour, and your chosen type of yeast. If you want to use both types of flour, mix 250 g plain flour with 250 g semi-coarse flour.
2. Making the Dough: Place all the dough ingredients into a large bowl and combine thoroughly. Knead until you have a smooth dough with no dry spots or unmixed flour.
3. First Rise: Cover the bowl with the prepared dough and place it in a warm spot. Let the dough rise until it increases in volume and is ready for shaping.
4. Shaping the Doughnuts: Divide the risen dough into smaller portions and shape each into a ball. Gently flatten each ball to give it the typical doughnut shape.
5. Second Rise: Let the shaped doughnuts rise for about 10 more minutes. During this short time, avoid handling them so they keep their shape.
6. Heating the Oil: Heat the frying oil in a deep pot. The original recipe does not specify the exact temperature, so set it as you would for frying regular yeast doughnuts.
7. Frying: Carefully place the risen doughnuts into the hot oil in batches and fry until golden brown. Work in small batches so each doughnut has enough space in the pot.
8. Filling: Fill the finished doughnuts with jam. If you want to make several varieties, fill some with Nutella, chocolate, or plum jam to taste.
9. Serving: Serve the filled doughnuts fresh. They make a sweet treat for guests, family celebrations, or whenever you crave homemade yeast pastries.
Which Flour to Use for Doughnuts
The recipe allows for both plain and semi-coarse flour. If you don’t want to choose just one, you can combine 250 g plain flour and 250 g semi-coarse flour. The total amount of flour always remains 500 g.
What to Fill Doughnuts With
The classic choice is jam, which creates a sweet contrast to the soft yeast dough. The recipe also suggests Nutella, and you can use chocolate or plum jam according to your taste. When making them for a group, try several fillings for a varied homemade selection.
Final Tip
When shaping, try to make the balls roughly the same size so the doughnuts fry evenly. Let them rise for the full 10 minutes before frying, and keep an eye on their color as the original recipe does not specify exact time or temperature.
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