Baked Doughnuts with Christmas Filling

• strong white bread flour↗200 g

  flour

• fine sugar1 tbsp

  rounded

• butter↗25 g

  cut into small pieces

• dry yeast↗1 packet (7 g)
• milk↗5 tbsp
• egg↗1

  beaten

• Christmas filling4 tbsp
• powdered sugar↗3 tbsp
• fine sugar85 g
• ground cinnamon↗1 tsp

Step-by-step instructions

1. 1

   Sift the flour, sugar and a pinch of salt into a large bowl. Add the cold butter and rub it into the flour with your fingertips. Add the dry yeast and stir.

2. 2

   Warm the milk until it is lukewarm (to the touch). In the center of the flour mixture make a well, pour in the milk and the beaten egg. Stir until a soft dough forms. Turn it out onto a lightly floured surface and knead for 5 minutes until the dough is smooth, elastic and no longer sticky. Return the dough to the bowl, cover with a kitchen towel and let it rise for about 1 hour, or until it doubles in size.

3. 3

   Briefly knead the dough again, then divide it into 12 equal pieces. Roll each piece into a 9 cm diameter circle and place 1 tbsp of the Christmas filling in the center. Bring the edges together, sealing tightly so the filling is enclosed. Shape into a ball, place it on a parchment‑lined tray seam side down, leaving space for rising. Cover with a towel and let rest for another 30 minutes. Preheat the oven to 190 °C (170 °C with convection/gas 5).

4. 4

   Bake the doughnuts for 10–12 minutes, until they rise and turn golden. In a shallow bowl mix the powdered sugar with 2 tbsp cold water to make a smooth glaze. In a separate bowl combine the fine sugar and ground cinnamon. Roll each doughnut first in the sugar glaze, then in the sugar‑cinnamon mixture, coating all sides. Allow to cool.