Ingredients

How to prepare

You can have the dough stirred in a home bread maker. In such case, pour the hot water into the bowl, crumble the yeast into it and add the oil, sugar, egg, flour, grated lemon peel and salt. Stir and only adjust the consistency after 10 minutes when the NOMIX ingredients have swollen up. Let stand for about 5 minutes and process immediately after. A non-stick surface and slightly greasy palms will make the dough forming quite pleasant. 

When preparing the doughnuts, do not roll the dough or cut out circles, but only separate the dough into smaller pieces (ca. 70 g) according to the desired doughnut size. Press each piece down using your palm and place some apricot preserve on it (tougher). Wrap the dough. Move the balls onto a greased baking tray, press down a little and let rise. Dip the risen balls into hot fat with temperature ensuring about 4-5 minutes of deep frying. Take them out and dry using a paper towel. Sprinkle powdered sugar on top. A less laborious option is to fry the doughnuts without the filling and slice them afterwards filling them with a preserve or vanilla creme. 

Our tip: 

Almond doughnuts are an alternative to the doughnut dough

Wash and dry a handful of raisins (when cooking for adults, you can let them soak in rum or wine for a couple of hours). Add a handful of coarsely milled almonds and raisins into the basic dough. If the raisins are wet, you can add some flour. Use the matured dough to form small balls and sprinkle them with powdered sugar once fried.

Bavarian cream doughnuts are another option

Prepare them as standard doughnuts only leaving a pit in the middle. It will stay there after frying (and it will not be as golden as the surrounding dough). Once you have dried the still hot doughnuts, decorate the top using for example beaten curd cheese and plum jam.