These delicious donuts are centered with the fruity jam and dust with confectioners’ sugar. Don’t be daunted by the number of steps involved making these amazing donuts because it’s all worth it. Perfect for entertaining if you are looking for smart recipes for a special brunch as it makes 16 or you can simply double the recipe to make more. Smart Recipes, European Recipes, Eggs Recipes, Recipes Eggs European German Carnival Doughnuts German Carnival Doughnuts Recipe | PT35M Serves 8 Ingredients: 1 Cup Whole Milk 2 Tablespoons Granulated Sugar 1 Teaspoon Salt 2.5 Teaspoons Active Dry Yeast 3.5 Cups All-Purpose Flour 10 Cups Vegetable Oil 2 Large Eggs 0.5 Cup Your Favorite Fruit Jam 2 Tablespoons Confectioners Sugar In a 1-quart heavy pan, add milk and bring to a simmer. Remove from heat and stir in granulated sugar and salt. Set aside to cool milk to lukewarm (about 90 degrees). Meanwhile, in a small bowl, dissolve yeast in 2 tablespoons of warm water and stir until foamy. In a large bowl, add milk mixture, yeast mixture, eggs, 2 1/2 cups of flour and 2 tablespoons of oil and with a wooden spoon, mix until a very soft dough is formed. Place 1 cup of flour onto a smooth surface. Place dough onto floured surface and with your hands, knead until smooth and elastic. Transfer the dough to another large bowl and sprinkle with a little flour. With a clean kitchen towel, cover the bowl and set in a warm draft-free place for about 1 1/2 hours. Place the dough onto a floured surface and with a floured rolling pin, roll into 1/2-inch thickness. With a 2-inch cookie cutter, cut the rounds. Stretch each round to 2 1/2-inches. Place 1 teaspoon of jam in the center of 1 round and cover with another round, pinching edges firmly together. Repeat with remaining rounds and jam. With a floured 2 1/2-inch cutter, cut through each filled doughnut, rotate the cutter several times to ensure proper sealing of edges. Transfer rounds onto a floured kitchen towel. With another kitchen towel, cover the doughnut and set aside in a warm place for about 30 minutes. In a deep 4-quart pan, heat 3-inch of oil to 375 degrees and fry doughnuts in batches for about two minutes, flipping occasionally. Transfer doughnuts onto a paper towel-lined plate to drain. Dust with confectioners’ sugar and serve warm.

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