Authentic German Bavarian Donuts (Print Version)
# Ingredients:
→ Dough
01 -
1 cup milk
02 -
3 tsp sugar
03 -
3 tsp dry active yeast
04 -
4 cups all-purpose flour
05 -
Pinch of salt
06 -
4 tbsp butter (soft or melted)
07 -
2 eggs
→ For Frying and Serving
08 -
Frying oil as needed (vegetable oil or a mix of vegetable oil and shortening)
09 -
Powdered sugar or vanilla sugar for dusting
# Instructions:
01 -
Warm up the milk (not to exceed 90°F) and pour in the bowl of a stand up mixer. Add the sugar and the yeast, gently stir and cover. Let sit for 10-15 minutes for the yeast to activate.
02 -
Add the flour, salt, butter and eggs to the milk and yeast mixture. Using the dough hook attachment and medium-low speed process the dough until it pulls away from the sides of the bowl. It should be soft, but not sticky.
03 -
Cover with plastic wrap and let sit in a warm place until it doubles in size.
04 -
Once the dough has risen move it to a clean, floured surface. Divide it in two, then each part in two again and so on until you have 16 parts. Shape the parts into balls, space them apart and brush them with a bit of oil so they do not dry out.
05 -
Cover them with plastic and then with a towel and let them rise for about 15-20 more minutes until they've doubled in size.
06 -
Heat enough oil to cover a frying pan about 2-3 inches deep (using a large pot is easier, less splatter) to 340-350°F.
07 -
Shape two-three donuts at a time. Press your thumb into the center of each dough ball a couple of times until it flattens and widens. The sides should remain raised.
08 -
Fry with the indented side facing down first, then flip to fry the flat side taking care to not have oil pooling in the middles. Fry until golden brown and place onto paper towels or cooling rack.
09 -
Dip in vanilla sugar while still hot or dust with powdered sugar. Alternatively you can fill the middles with jam, Bavarian cream or Nutella.
# Notes:
01 -
Traditionally these donuts were fried in two types of fat
02 -
Proper rise is key to a light texture
03 -
Authentic Oktoberfest treat from Bavaria