Dessert / Sweet snack
Soft Austrian-style filled doughnuts with a golden ring, fluffy enriched dough, apricot jam filling, and a light dusting of powdered sugar.
Recipe video
Warm the milk until lukewarm, not hot. Stir in yeast and 1 spoon of sugar, then rest 10 minutes until lightly foamy.
In a large bowl, mix flour, remaining sugar, salt, lemon zest, and vanilla. Add eggs and the foamy yeast milk.
Knead 5 minutes, then add soft butter little by little. Knead 8–10 minutes more until smooth, elastic, and slightly glossy.
Cover the dough and let it rise in a warm place for 60–90 minutes, until doubled.
Turn the dough onto a lightly floured surface. Roll gently to about 1.5 cm / 0.6 in thick without pressing out all the air.
Cut 12 rounds using a 7–8 cm / 3 in cutter. Place each round on a small square of baking paper.
Cover loosely and proof 35–45 minutes, until puffy and light.
Heat oil to 165–170°C / 329–338°F in a deep pot. Keep the temperature steady.
Fry 2–3 doughnuts at a time, top side down first, about 2 minutes per side, until golden with a pale center ring.
Drain on paper towels and cool until just warm.
Fill a piping bag with apricot jam. Pierce each doughnut from the side and pipe in the jam until gently full.
Dust with powdered sugar and serve fresh.
