Mardi Gras Doughnuts

For the carnival doughnuts, first make a dampfl (heat some milk in a small saucepan, crumble in yeast and whisk, add 1 tablespoon sugar and 1 tablespoon flour, whisk again and let rise). Put the flour in a warm place.

In the meantime, melt butter, mix remaining milk with sugar, salt, rum, lemon juice and yolks, add to butter and heat.

Dig a small pit in the flour, pour in steam and mix with a wooden spoon – then add butter-yolk mixture and mix everything well.

Let the dough rise for about 30 minutes in a warm place. All utensils that are needed afterwards should also be kept warm (e.g. in the oven).

Grind doughnuts from the dough or roll out the dough and cut out doughnuts. Place doughnuts on a floured surface and cover with a tea towel and let rise for another 20 minutes.

Heat oil in a pan over medium heat and carefully place the doughnuts in it (the oil should not be too hot). Cover the pan with a lid and turn the doughnuts after about 3 minutes – then bake them without the lid for another 3 minutes.

Remove the finished doughnuts and place them on a paper towel. Fill the slightly cooled doughnuts – finally sugar them over.

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