Oven-baked doughnuts
Last Updated on
ingredients
Sourdough:
1 tbsp plain flour 40 g yeast 100 ml lukewarm milk 1 tbsp granulated sugar
Cesto:
500 g plain flour 50 g caster sugar 1 packet vanilla sugar 1 pinch salt 100 g melted butter 150 ml milk 2 pcs egg yolk 300 g plum jam 50 g butter 1 tbsp rum to taste icing sugar for sprinkling
progress
1. Prepare a sourdough starter from the flour, yeast, lukewarm milk and sugar and leave to rise. Mix the flour with the icing sugar and vanilla sugar. Add the butter, the milk in which the egg yolks have been mixed and the sourdough starter and work into a dough. Cover with a tea towel and leave in a warm place to rise. 2. Turn the dough out onto a floured board to a thickness of about 8 mm. Cut out rounds and put a spoonful of jam in the middle of half of them. Cover them with clean rounds and join the sides well. 3. Place the doughnuts on a baking tray lined with baking paper and cover them with a tea towel. Leave them to rise for another 20 minutes while you preheat the oven to 200°C. Bake for about 18 minutes until golden. 4. Brush the hot doughnuts with melted butter and rum and sprinkle with icing sugar.
