- For the donuts
- 500 grams Pastry flour
- 1 Yeast (42 grams)
- 200 grams lukewarm milk
- 50 grams sugar
- 5 egg yolks
- 60 grams soft butter
- 1 pinch salt
- 1 teaspoon grated Lemon peel
- Pastry flour (for the shape and work surface)
- Jam (at will to fill)
- 1 ½ liters Fat (for frying)
- powdered sugar (for the glaze and for dusting)
Dissolve yeast with sugar in milk, then combine with flour, egg yolks, butter, salt and lemon peel and process with the dough hook of a hand mixer to form a soft dough and knead until dough easily pulls away from the bowl edge. Cover and let rise in a warm place until the volume has doubled.
Then knead dough on a floured surface vigorously, divide dough in half, shape into rolls, and divide into 6 equal pieces each, shaping into balls and let rest another 30 minutes.
Place the risen dough portions with the top down in hot fat at 180°C (approximately 350°F) and once a side is brown, turn over.
Remove donuts with a skimmer from the fat and drain on paper towels. Let cool slightly and inject jam with a piping bag with a long, thin spout or a cake syringe.
For the icing, mix powdered sugar until plump with a little water and decorate half the donuts. Sprinkle the other half with icing sugar. At choice, combine the frosting with melted dark chocolate and decorate with sprinkles or drizzle with melted white chocolate. Once decorated, serve.