Preparation time: 25 minutes (plus time for rising)
Cooking time: 30 minutes
Makes 14-16 doughnuts
- 2 packages of active dry yeast
- 460ml warm milk (43°C to 46°C)
- 880g all-purpose flour, sifted
- 4 egg yolks
- 1 egg
- 100g sugar
- 1 teaspoon salt
- 2 teaspoons grated lemon peel
- ½ teaspoon vanilla extract
- 100g butter, melted
- Oil for deep-fat frying
- Strawberry or raspberry jam
- Additional sugar
1. In a large bowl, dissolve yeast in warm milk. Add the flour; mix well. Let the mixture stand in a warm place for 30 minutes. Add the egg yolks, egg, sugar, salt, lemon peel and vanilla; mix well. Beat in the butter and remaining flour. Do not knead. Cover and let it rise in a warm place until doubled, which will take about 45 minutes.
2. Punch the dough down. On a lightly floured surface, roll it out to ½ inch thickness. Cut with a 2½ inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise until nearly doubled, around 35 minutes.
3. In a deep-fat fryer or electric skillet, heat the oil to 375°. Fry the doughnuts, a few at a time, for 1½ to 2 minutes on each side or until browned. Drain on paper towels.
4. Cool for 2–3 minutes; cut a small slit with a sharp knife on one side of each doughnut. Cut a small hole in the corner of a pastry or plastic bag; insert a very small round tip. Fill with jam. Fill each doughnut with about 1 teaspoon jam. Carefully roll warm doughnuts in sugar. Serve warm.