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German-style doughnuts

Category Snacks & fingerfood

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  • 40 minutes
  1. 1 kg flour
  2. 42 g fresh yeast
  3. 500 ml water, lukewarm
  4. 1/2 tbs olive oil
  5. 1/2 tbs sugar
  6. 1/2 tbs salt
  7. 800 ml oil for deep-frying
  8. sugar for flipping

1. Put the flour in a bowl and make a well in the center of it. Crumble the yeast into water and let it dissolve. Pour oil, sugar and salt into the well and then add the yeast-water mixture. Work everything together into a smooth and silky dough. Cover and let the dough rest in a warm location until the mixture has visibly increased in bulk.

2. Knead the dough again and divide it into small pieces. Roll out each piece into a small, round, flat shape. Use two hands to pull each one outwards so that the center is thinner than the edge.

3. Add oil to the pan, heat at highest level up to the roasting window, switch to a low level, add the first batch and deep-fry until it is time to flip.

4. Flip over the doughnuts and, keeping the pan uncovered, deep-fry the other side until golden brown. Then remove the doughnuts and set them aside on paper towels to absorb some oil. Deep-fry the rest of the doughnuts in the same way.

5. Let the doughnuts cool off slightly, then roll them in sugar. Best served warm.

This recipe has been tested and approved by AMC.

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