For the doughnuts, preheat the oven to 50 °C top and bottom heat. For the dampfl, crumble the yeast and mix with 2 tsp. sugar and 4 tbsp. lukewarm milk. Let the dampfl rise in the oven for 20 minutes until it has doubled in height.
In the meantime, heat the remaining milk with the remaining sugar, salt and butter so that the fat dissolves in the liquid. Mix the lukewarm liquid with the steam and add the flour by the spoonful.
In the meantime, mix the dough with the dough hooks until it is smooth and comes away from the bowl. Then knead on a floured surface with the heels of your hands.
Dust the bowl with flour, put the dough back in and let it rise in the oven at 50 °C for another 15 minutes.
In the meantime, lightly whisk one egg white. Knead the dough again with the ball of your hands on a floured surface and roll out to a thickness of about 0.5 cm.
Cut out circles with a drinking glass of 6 cm diameter. Brush the outer edge of half of the circles with egg white and place a teaspoon of jam in the center of each circle.
Place an unbrushed circle of yeast dough on top of each and press the outer edge well smooth so that the two halves of the dough stick together well and cannot open later when baking.
Place a tea towel on a baking tray and dust it lightly with flour. Place the doughnuts on it and let them rise again in the oven for about 10 minutes. In the meantime
Preparation Tip:
If you like, you can brush one side of the doughnuts with the icing and sprinkle with colorful sprinkles.
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