Traditional donuts in an unconventional way

DOUBLE:

1. Prepare the yeast from about 100 ml of lukewarm milk, a spoonful of sugar and yeast. Let the yeast rise for 5-10 minutes.
2. Pour flour, prepared yeast, egg yolks, sugar, vanilla sugar, lemon glaze, salt, remaining milk and rum into a large bowl. Mix everything and finally add 100 g of melted, not hot, butter.
3. Knead well by hand or with an electric mixer for about 5 minutes.
4. Let it rise for about 20 minutes.
5. Roll out the risen dough on the worktop to a thickness of 2 cm and cut out circles.
6. Place the cut out donuts on a floured board, cover with foil and leave to rise for 15 minutes.
7. In the meantime, heat a higher pan with oil (about halfway up the pan) with a spoonful of butter (butter will prevent the donuts from soaking in oil too much).

We tested 3 types of donuts: without filling with a hole, filled after baking and decorated with toppings.

WITHOUT FILLING WITH HOLE:

Just before frying, make a hole in the donut with your fingers and place it in hot oil. Fry until golden on both sides. Place the fried donuts on a paper napkin, sprinkle with powdered sugar. Best served with homemade jam.

FILLED AFTER BAKED:

Fry the donuts in oil on both sides and, after cooling, fill them with jam or chocolate-nut cream through a piping bag with a sharp tip.

DECORATED WITH TOppingS:

Make a larger hole in the center of the dough with your fingers and fry until golden brown on both sides. After cooling, dip the top side into the frosting and decorate with colored sprinkles.