Ingredients
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Method
-
Making the starter
Mix the yeast and a little flour into the lukewarm milk, then leave it for 15 minutes until it rises.
15 min -
Working the dough
Add the remaining flour, sugar, salt, egg yolk and rum to the risen starter. Knead together, then gradually work in the soft butter until you have a smooth, elastic dough.
10 min -
First prove
Cover the dough and leave it in a warm place to double in size.
60 min -
Shaping and filling
Roll out the dough and cut out discs using a glass. Place a spoonful of jam in the centre of each, dampen the edges with water, then shape into balls.
20 min -
Second prove
Arrange the filled doughnuts on a floured tray, cover, and leave to double in size again.
30 min -
Frying
Heat the oil to 175 °C and fry the doughnuts in batches for about 2-4 minutes, until golden brown. Drain on kitchen paper.
20 min -
Serving
Once cooled, dust with icing sugar and serve.
5 min
| Nutrient | Total (12 pieces) | 1 pieces |
|---|---|---|
| Energy | 3 535 kcal | 295 kcal |
| Fat | 93 g | 7,7 g |
| of which saturates | 50 g | 4,2 g |
| Carbohydrates | 588 g | 49 g |
| Protein | 74 g | 6,1 g |
| Fibre | 17 g | 1,4 g |
An estimate calculated from the raw weight of the ingredients. Not included: sunflower oil. Calculated with approximate data: jam. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
For sensitive digestion: flour, milk (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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