Carnival Doughnuts with Dry Ferment

Mix the flour, dry yeast, sugar and salt in a bowl. Add the egg yolks, lukewarm milk and the butter and knead everything into a smooth, supple dough. Cover the dough and let it rise until it has doubled in volume.

Make a test doughnut with a tablespoon of dough: If the dough does not stick to the palm of your hand, it is just right. If it is too soft and sticks to the skin, add some more flour (and possibly some more yeast).

Spread out a well-floured cloth on the work surface. Roll doughnuts in portions and let them rise again.

After some time, turn the doughnuts over and let them rise again, covered (with a soft, light cloth).

In the meantime, heat fat in a large pan – but not on the highest setting, that’s way too hot! (The 2nd or 3rd stage is perfectly sufficient for stoves with 9 stages, for example). By the time the doughnuts have risen, the fat is usually at the right temperature.

Place the risen doughnuts upside down in the fat, put a lid on the pot and bake the dough balls until golden brown (pierce possible air bubbles on the doughnut with a needle). Turn over and bake the second side without the lid (!).

Remove the finished doughnuts, place them on a rack covered with kitchen roll and let them cool down a bit.

Then fill with apricot jam.

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