500 g flour
200 ml milk
1 cube of fresh yeast or 1 packet of dry yeast
50 g sugar
5 egg yolks
60 g butter, softened
1 pinch(s) of salt
1 tsp lemon peel, grated
oil for deep-frying, 1 liter, or 1 kg deep-frying fat
n. B. Jam for filling

preparation

First put the flour in a bowl and make a well in the middle. Heat milk to lukewarm. Add the yeast and dissolve it with 1 teaspoon of sugar.

Next, pour the yeast milk into the cavity and cover and let it rise in a warm place for about 10 minutes.
Then add the rest of the sugar, egg yolk, butter, salt and lemon peel to the pre-dough and knead. Cover and let rise in a warm place until the dough has doubled in volume (approx. 30 minutes).

Then knead the dough vigorously, halve it and shape it into 2 rolls. Then divide into 6 equal pieces, form into balls and cover and let rise for another 30 minutes.

Now heat oil or fat to 180 °C. Fry the dough balls in portions, turning as you go. Remove, drain and let cool (preferably on kitchen towels).

Fill the jam into a piping bag with a small perforated nozzle, stick it into the side of the donuts/doughnuts and fill them with jam.

Dust the donuts with powdered sugar or – if they are still slightly warm – roll them in regular sugar.
Note: Cherry jam or plum jam can be used as a filling. Eggnog also offers a delicious variety.

Fluffy like cotton, New Year’s Eve donuts