Put the flour in a bowl. Form a small hollow in the middle and crumble the yeast into it. Mix with half of the milk and knead a little with your fingertips. Put a kitchen towel over the dampfl and let it rise in the oven at 30 °C for about 10-15 minutes.
In the meantime, beat the granulated sugar, yolks and eggs with a hand mixer over a bain-marie.Remove the egg mixture from the heat. Add rum, vanilla sugar, lemon zest and remaining milk and mix well.
Remove the dampfl from the oven and mix with the yolk mixture. Salt, beat lightly and add the melted butter.
Dust the dough with flour and cover and place in the oven at about 30 °C.
When the dough has risen, take it out of the oven, knead it well, dust it with flour again and put it back in the oven for another 1 hour.
Remove the dough from the oven. Spread flour on work surface, spread dough on it and knead well.
There are now 2 variants for shaping and preparing the doughnutsVariant 1: “Ground” (original version)Divide dough into 45 g portions each. Place dough without flour on work surface and turn into dumplings while standing. Dust tray with plenty of flour. Place dumplings on baking sheet with seam facing down. Sprinkle again with flour and flatten doughnuts. Variation 2: Roll out the dough on a floured work surface and flour it. Carefully turn dough over, flour again and cut out with a round cutter.
Flour the tray, place the doughnuts
Preparation Tip:
Here you go to the video tutorial for carnival doughnuts
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