Preparation time: 5 hours
Cooking time: 1 hour
Dietary guidance: v
1 kg flour
2 eggs or egg substitute
80 g fresh yeast
1 table spoon salt
2 table spoons sugar
4 table spoons olive oil
some grated lemon peel (from an untreated lemon)
500 ml milk or substitute (I like to take oats drink)
oil to fry
jam for the filling
sugar to roll in
Put in a bowl: flour, egg, yeast, salt, sugar, olive oil, lemon peel and milk. Use your hands to make a nice even dough ... maybe you need to add a little water to make the pastry a bit softer.
Leave for at least 3-4 hours in a warm place and cover.
Roll out the dough - maybe 1.5 cm thick. Cut rounds with a large glass. Leave again for MINIMUM 1/2 hour !!!
Prepare some sort of injection device to get the jam into the donut after its been fried. I rcomend to mix the jam so that it is nice and smooth and will pass easily though the tip. I use a sort of decoration tool that is usually for squeezing cream onto cakes ... it came with a long tip which works well. If you dont have one of these just fill the donuts right after cutting the rounds before leaving them to double in size. This carries the risk of the jam oozing out during frying so I like to fill them afterwards but it works just as well.
Heat the oil and before frying the donuts fry a piece of lemon peel in the oil. This shows you when it is hot enough and also gives a nice flavour to the oil. Now fry the donuts golden from both sides.
Take them out of the oil, let the oil drip off and have them cool down a bit. Then fill them with yam pricking them from the side. Roll in sugar and enjoy !!!