Currant Doughnuts
The fresh, slightly tart taste of currants perfectly balances the sweet dough of the doughnut. This currant doughnut is a real treat, combining fruity, tangy currants with soft, golden-brown doughnut. The filling is rich and fresh, and the powdered sugar-dusted exterior provides the perfect finish to this dessert. It is an ideal choice for a summer afternoon or a special occasion!
Ingredients for this recipe
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Preparation Steps
1
Warm the milk, crumble in the yeast, add one teaspoon of sugar, and let it stand for 10 minutes until foamy.
2
In a large bowl, combine the flour, remaining sugar, and salt. Add the proofed yeast, melted butter, and eggs. Start kneading the dough.
3
Knead the dough thoroughly for 10 minutes until smooth and elastic. If necessary, add a little more flour or milk to achieve the right consistency.
4
Cover with a kitchen towel and let rise in a warm place for about 1 hour, or until doubled in size.
5
On a lightly floured surface, roll out the dough to about 1 cm thickness. Use a glass or doughnut cutter to cut out circles.
6
Let the doughnuts rise for another 30 minutes to make them even lighter during frying.
7
In a deep skillet or pot, heat the oil to 340-355°F (170-180°C). Fry only a few doughnuts at a time to keep the oil temperature stable.
8
Fry the doughnuts for 2-3 minutes per side, until golden brown. Remove and place on paper towels to drain excess oil.
9
Fill the doughnuts with currant jam using a piping bag.
10
Dust the doughnuts with powdered sugar and garnish with fresh currants.
11
Serve fresh so that the currant filling and the softness of the doughnut are in perfect harmony.
