Instructions
Step 1: Begin by preparing the leaven to activate the yeast for a fluffy dough. In a small bowl, combine the yeast with the sugar and flour, then gently stir in the warm milk. Place this mixture in a warm, draft-free spot and let it rest for 30 minutes until it becomes foamy and fragrant, signaling that the yeast is alive and ready. Step 2: Next, create a rich custard base for the dough. Place the egg yolks into a heatproof bowl along with the sugar and vanilla sugar. Set the bowl over a pan of simmering water, ensuring the base of the bowl doesn’t touch the water, and whisk continuously until the mixture thickens and becomes smooth—this step ensures a silky texture without scrambling the eggs. Step 3: Sift the flour into the bowl of a stand mixer to aerate it for a lighter dough. Add in the thickened egg yolk mixture along with the warm double cream, then mix thoroughly to combine. Sprinkle in a pinch of salt followed by the leavened yeast mixture. Bring the ingredients together and knead on medium speed for 10 minutes, allowing gluten to develop, which contributes to a chewy yet tender crumb. If mixing by hand, knead for 15 to 20 minutes until the dough is elastic. Step 4: As the dough begins to come together and no longer sticks to your hands, pour in the cooled melted butter. Knead gently for a few more minutes until fully absorbed, enriching the dough with a buttery softness. Cover the dough with a clean cloth and let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size, which is crucial for an airy, fluffy result. Step 5: Prepare the filling by mixing the jam thoroughly with ground almonds—this not only adds texture but also intensifies the flavor. Transfer this mixture into a piping bag or a jam syringe for easy filling later. Once the dough has risen, divide it into 16 equal pieces and shape each into a smooth ball. Place them on a lined surface, cover, and allow to rise again for 30 minutes until slightly puffed. Step 6: Heat oil or melted lard in a deep pan or deep fryer to 180°C (350°F). If you don’t have a thermometer, test the temperature by dropping a small piece of bread into the oil; it should brown within 30 seconds. Carefully add the doughnuts to the hot oil, frying them for about 1 to 2 minutes on each side until golden brown. Look for a lighter ring in the middle, indicating the doughnuts are cooked through. Remove them with a slotted spoon and drain on kitchen paper to absorb excess oil. Tip: For best results, ensure the oil temperature remains steady and avoid overcrowding the pan, which can lower the temperature and cause greasy doughnuts. Serve warm, dusted with icing sugar infused with a touch of lemon juice and almond essence, for a classic finish.
