1 h 20 min
Sieve the flour into a large bowl. Warm the soy milk lukewarm in a saucepan, melt the margarine in it and dissolve a teaspoon of sugar.
Add all other dough ingredients to the flour and knead with the remaining milk mixture with the dough hooks for about 5 minutes to a well kneadable and smooth dough – until it detaches from the bowl. Then use your hands to make an even, smooth dough that does not stick to your fingers.
Let the bowl covered with the dough rise in a warm place for about 50 minutes – until the dough volume has doubled. Then knead the dough again vigorously and roll it out 2 cm high on a floured work surface and cut out circles with a glass with a diameter of 7 cm. Cover the flatbreads with a cloth and let rise again for approx. 25 minutes. Heat the frying and baking oil in a saucepan or deep fryer to 140 - 150 ° C.
The pot should be filled with oil 10-15 cm high. To check whether the oil is hot enough, simply dip the end of a wooden spoon into it: as soon as bubbles rise on the wood, the fat is hot enough. Make sure that the fat is not too hot, otherwise the donuts will quickly darken on the outside, but have not yet baked inside. So only fry at low to medium heat. Bake the donuts in hot fat with the bottom covered up for about 2 minutes, turn the donuts and bake for another 2 minutes. Turn briefly again before removing. Place the donuts on a wire rack covered with kitchen paper and let them cool. Place the jam or bionella in a piping bag with a donut sprayer. Pierce the donuts on the light edge and fill them. Turn into sugar as desired or dust with icing sugar.
For the dough for 10 - 15 Doughnuts
- 400 g flour type 550
- 1 package Rapunzel dry yeast
- 200 g soy milk
- 60 g margarine
- 50 g of Rapunzel Cristallino cane sugar
- 1 pinch of Rapunzel sea salt
- 1 pinch of Rapunzel Bourbon vanilla powder
- 150 g dwarf meadow raspberry jam or Rapunzel bionella