Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup Powidl (plum jam)
- 1/4 cup powdered sugar
- 1 tablespoon water
Special equipment needed:
- Deep fryer or large pot for frying
- Doughnut cutter or two round cookie cutters (one larger than the other)
- Piping bag or plastic bag with corner snipped off
Step-by-step instructions:
1. In a large mixing bowl, combine flour, sugar, yeast, and salt. Mix well.
2. In a separate bowl, whisk together milk, melted butter, eggs, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl and cover with a damp towel. Let it rise in a warm place for 1 hour or until it doubles in size.
6. Punch down the dough and roll it out to 1/2 inch thickness.
7. Use a doughnut cutter or two round cookie cutters to cut out doughnuts and doughnut holes.
8. Heat oil in a deep fryer or large pot to 375°F.
9. Fry the doughnuts and doughnut holes for 1-2 minutes on each side or until golden brown.
10. Remove from oil and place on a paper towel-lined plate to drain excess oil.
11. In a small saucepan, heat Powidl over medium heat until it becomes smooth and spreadable.
12. In a separate bowl, whisk together powdered sugar and water to make a glaze.
13. Dip the top of each doughnut in the glaze and let it set for a few minutes.
14. Using a piping bag or plastic bag with a corner snipped off, pipe a small amount of Powidl on top of each glazed doughnut.
15. Serve and enjoy!
Time:
Preparation time: 1 hour and 20 minutes
Cooking time: 10-15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
Makes 12-14 doughnuts
Nutritional information:
Calories per serving: 250
Fat: 9g
Carbohydrates: 38g
Protein: 4g
Sodium: 125mg
Sugar: 16g
Substitutions for ingredients:
- Whole milk can be substituted for any type of milk.
- Margarine can be substituted for unsalted butter.
- Any type of jam or jelly can be substituted for Powidl.
Variations:
- Add cinnamon or nutmeg to the dough for a spiced flavor.
- Use a chocolate glaze instead of a powdered sugar glaze.
- Add chopped nuts or sprinkles to the top of the glazed doughnuts.
Tips and tricks:
- Make sure the oil is at the correct temperature before frying the doughnuts to ensure they cook evenly.
- Use a slotted spoon or spider to remove the doughnuts from the oil to prevent them from breaking.
- If the dough is too sticky, add a little bit of flour to the surface before kneading.
- Let the doughnuts cool completely before glazing to prevent the glaze from melting.
Storage instructions:
Store the doughnuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Microwave the doughnuts for 10-15 seconds or until warm.
Presentation ideas:
Arrange the glazed doughnuts on a platter and sprinkle with powdered sugar.
Garnishes:
Sprinkle chopped nuts or sprinkles on top of the glazed doughnuts.
Pairings:
Serve with a hot cup of coffee or tea.
Suggested side dishes:
Serve with fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the dough doesn't rise, make sure the yeast is fresh and the dough is in a warm place.
- If the doughnuts are too dense, make sure the dough is kneaded enough and the oil is at the correct temperature.
- If the glaze is too thick, add a little bit of water to thin it out.
Food safety advice:
Make sure the oil is at the correct temperature to prevent the doughnuts from becoming greasy and undercooked.
Food history:
Doughnuts originated in the Netherlands in the 19th century and were brought to America by Dutch settlers. The Powidl glaze is a traditional topping in Austria and Germany.
Flavor profiles:
The doughnuts are sweet and fluffy with a fruity and tangy flavor from the Powidl glaze.
Serving suggestions:
Serve the doughnuts for breakfast or as a dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Austrian