Austrian doughnuts: Everything is better filled with jam

Frying things in oil isn’t just fun, it’s super tasty. Sweet and savoury foods can be deep fried and we thank the world for figuring it out. One thing we love to fry are doughnuts. These sweet dough balls make us happy every time a box arrives but depending on where you get them, can be dry. Our homemade Austrian doughnuts are jam-filled balls of golden greatness to enjoy during the spring months.

Austrian doughnuts preparation tips

These tasty doughnuts are made with a classic recipe and filled with your favourite jam. If you make your own jam, that’s even better. Assemble the dough rounds on squares of parchment paper before adding the layers. This will help give you something to hold onto when you gently place them into the hot oil. Decorate them with some nuts, light glaze, chocolate sauce or any icing you want to.

Get creative with deep-frying your treats. These Austrian doughnuts are golden balls of goodness and you can decorate them as you please.

Austrian doughnuts recipe

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Recipe by Gary Dunn Course: Dessert, SnackCuisine: AustrianDifficulty: Easy

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

Ingredients

• 225 g flour

• 2 eggs

• +/-75 ml milk

• 2 tsp dry yeast

• 2 tbsp oil

• ½ tsp salt

• 225 g jam

• oil for frying

Method

• Mix yeast with a teaspoonful of the sugar and half the warm milk.
• Warm the flour in a large mixing bowl. Make a well in the centre and pour in the yeast mixture. Sprinkle with flour and stand in a warm place for 30 minutes.
• Then add the rest of the warm milk, the butter, melted, one whole egg and the egg yolk beaten, the salt and the remaining sugar.
• Mix well and beat until smooth and the dough leaves the sides of the bowl clean. Add more milk and flour as necessary.
• Cover the bowl and stand in warm place to double its bulk, about 1 hours.
• Turn onto a floured board and knead lightly, roll out to a half centimetre thick. Cut into rounds, arrange the rounds in pairs.
• Put half a teaspoonful of jam in the middle of one round, brush round the edges with beaten egg white and cover with the other round, press the edges together firmly.
• Leave the doughnuts to rise in a warm place until well risen and light.
• Fry a few at a time in deep hot fat. Brown the first side with a lid on the pan, turn and brown the other side without the lid. Drain on soft paper and roll in caster sugar.

Notes

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Do you want to make more tasty fried dough recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the St. Andrews Preparatory School, Prep 100 Recipe Book.

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