Filled doughnuts / Fyllda munkar

• 50 g salted butter, room temperature
• 25 g fresh yeast
• 2 dl milk
• 1 pinch of vanilla powder
• 0.5 dl sugar
• 1 pinch of salt
• 3 egg yolks
• 0.5 lemon, zest
• 5.5-6 dl bread flour
• 1 litre oil for deep frying

• 2 dl raspberry jam OR
• 2 dl apple sauce OR
• 2 dl Nutella

• 1 dl sugar
• 1 tbsp vanilla sugar (if you fill with jam or Nutella) OR
• 1 tsp ground cinnamon (if you fill with apple sauce)

Dough:

Crumble the yeast in a bowl. Heat milk together with vanilla powder until it is 37 degrees C. Pour the milk and vanilla mixture over the yeast and dissolve the yeast. Then stir in sugar, salt, lemon zest and egg yolks. Add the butter (soft but not melted)

Stir in most of the flour. Be careful not to pour everything at once. When the dough releases the edges, you don’t need to add more flour. Too much flour means dry buns. Work the dough for at least 10 minutes until you have a smooth and fine dough. Let it rise under a baking towel for 60 minutes.

Making of the doughnuts:

Sift some flour on a parchment paper. Divide the dough into approx. 14 pieces. Roll into small balls and place them on the parchment paper. Cover with a kitchen towel and let rise for 60 minutes. The flour will prevent the dough to stick to the paper.

Heat the oil to 180 degrees. Add 3-4 doughnuts to the oil and fry until dark golden coloured (approx. 1 min). Turn around and let it reach same colour. Take out and let rest on a paper towel.

Filling and topping:

Fill your desired filling to a piping bag with a thin tip. Press the thin tip into the doughnut and fill with approx. 1 table spoon. Repeat on all doughnuts.

Mix the sugar with either cinnamon or vanilla sugar. Dip the doughnut in the sugar mixture and cover all sides. Don’t wait too long for this step otherwise the sugar will not stick to the oily surface. Enjoy!