Ingredients (for approx. 18 pieces)

• 1 kg wheat flour type 405
• 1 cube of yeast (room temperature)
• 120 g sugar
• 300 ml milk, lukewarm
• 175 ml cream, lukewarm
• 1 pinch of salt
• 120 g soft butter
• 2 eggs (size M)
• approx. 450 g jam (rosehip, raspberry)
• 100 g melted clarified butter
• Flour for the work surface
• Clarified butter for the trays
• Sugar for sprinkling

Put the flour in a bowl. Crumble the yeast over it. Add the sugar, milk, cream, salt, butter and eggs and knead briefly with the dough hook of the food processor on a low setting, then on a high setting to form a smooth dough. The result should be a medium-stiff yeast dough. Shape the dough into a ball and place back in the bowl. Cover and leave to rise at room temperature for approx. 1 hour until it has doubled in volume.

Grease two baking trays with clarified butter. Place the dough on the lightly floured work surface. Cut off pieces of dough and shape into balls. Weigh out approx. 100 g of dough per doughnut. Roll out the dough pieces with a rolling pin to a thickness of approx. ½ cm to form round flat cakes. Place a tablespoon of jam in the middle of each flatbread. Pull up the edges and seal carefully, like a little bag. Now place them on the baking trays with the seam facing downwards. Cover with foil and leave to rest for another 20-30 minutes.

During this time, heat the Merklinger to 220-250°C.

Remove the foil, place the trays on the spacer rack on the fireclay bricks and bake the doughnuts at 220-250°C for approx. 25-30 minutes until golden brown. Remove from the oven and brush with melted clarified butter and sprinkle with sugar while still hot.

Tip:

If you like, you can also fill the doughnuts after baking. To do this, cut balls out of the dough, bake and then fill as desired (e.g. with a pastry syringe).