360 g of light spelt flour or normal flour
150 ml of milk, lukewarm
½ a square of yeast
60 g of sugar
50 g of butter
1 pinch of salt
1. Crumble yeast and sugar into lukewarm milk, cover and place in a warm place for 10 minutes in order to allow the yeast to work. Knead with flour, egg and salt. Add the butter piece-for-piece and knead until the dough is elastic and smooth. Form 20 balls, spread-out on 2 backing trays covered with baking parchment and press slightly. Cover with tea-towels and place in a warm place for approximately 30 minutes to allow the dough to rise.
2. Bake in a pre-heated oven with top and bottom heat at 175 °C until they are slightly golden brown on top; that takes 16 to 18 minutes depending on the stove. Allow to cool a little, but still fill while warm!
3. Fill with preserve using a decorating tube or syringe that can be purchased in a chemists, the doughnuts should then be coated with liquid butter and dusted with icing sugar.
TIP: A healthy alternative to sugar is coconut-blossom sugar! It has a low GLYX, which means that it lets the blood-sugar level increase more slowly. And not only that, it also has a wonderful aroma that is a great match for German doughnu