Name: Homemade yeast doughnuts according to an old family recipe
Prep time: 135 min
Cook time: 135 min
Total time: 135 min
Yield: 15
Ingredients: 2 eggs; 300 ml whole milk; 100 g butter; 20 g fresh yeast; 3 tablespoons granulated sugar; 1 teaspoon salt; 1–2 tablespoons rum; finely grated lemon zest; 650–700 g semi-coarse flour; oil for frying; powdered sugar for sprinkling

Preparation procedure

Crumble the yeast into part of the lukewarm milk, add a teaspoon of sugar and a little flour. Stir and leave in a warm place for about 10–15 minutes, until the starter begins to foam.
In a bowl, whisk the eggs with the remaining sugar and salt. Add the melted and cooled butter, rum and lemon zest. Stir in the prepared starter.
Gradually add the flour and the rest of the milk. Work into a smooth, elastic dough that does not stick to the bowl or to your hands. The dough should be soft but firm.
Cover the dough with a cloth and let it rise in a warm place for approximately 60 minutes, until it doubles in volume.
Roll out the risen dough on a floured surface, let rest for 15 minutes and then lightly roll out again to a thickness of about 1 cm. Cut out circles about 8 cm in diameter.
Place the doughnuts on a floured surface, cover and let rise for another 20 minutes. After 10 minutes, turn them over.
Heat oil in a deep pan to medium temperature. Fry the doughnuts on both sides until golden. Place the finished ones on a paper towel and sprinkle with powdered sugar while still warm.

Total preparation time

Approximately 2 hours 15 minutes

(including about 1 hour 20 minutes rising)

Number of servings

approx. 30 doughnuts

Practical tips

The oil must not be too hot, otherwise the doughnuts will brown quickly and won’t be cooked inside.
For a perfect light ring, proper proofing and enough oil are important.
Finished doughnuts can be filled with jam, chocolate cream, vanilla pudding or hazelnut spread.