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16 Serves
171 Mins
In a small bowl, combine the yeast, a portion of the sugar, a little flour, and warm milk. Let the mixture sit in a warm spot for 30 minutes until frothy.
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ChineseVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
98 µg / 400 µgCalcium
119 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
269 mg / 1,250 mgPotassium
161 mg / 4,700 mgSodium
187 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
1 g / 28 gSugar
6 g / 50 gSaturated Fat
11 g / 20 gCholesterol
541 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
In a heatproof bowl set over a saucepan of simmering water, whisk the egg yolks with the remaining sugar and vanilla sugar until the mixture is smooth and thickened.
In a stand mixer, combine the flour, the prepared egg yolk mixture, warm cream, a pinch of salt, and the leaven. Knead the dough for 10 minutes until it pulls away from the sides of the bowl.
Add the melted butter to the dough and continue kneading for an additional few minutes until fully incorporated. Cover the dough with a clean cloth and let it rise in a warm place for 90 minutes.
Combine the jam with ground almonds and transfer the mixture into a piping bag or jam syringe.
Divide the risen dough into 16 equal pieces, shape them into rounds, and let them proof for another 30 minutes.
Heat the oil in a deep-frying pot to 180°C. Fry the doughnuts in batches for 1-2 minutes per side until golden brown, ensuring a light ring forms in the center. Drain on paper towels.
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Tunisian
Polish