For the filling, you can use any jams/preserves you like. And for the topping, you can just sprinkle them with icing sugar, sugar+cinnamon+nutmeg powder, glaze them, or dip them in chocolate!
Step 1: Dough
1 scant tbsp of instant yeast
1 tbsp sugar
1/4 c lukewarm water
2 tbsp sugar
2 yolks + 1 egg white
1 c lukewarm milk
4 to 4 1/2 bread flour
100 g margarine, room temperature but still somewhat firm
Preheat oven to 450 F. Once it reached the heat, turn the heat off
Stir sugar in water, sprinkle with yeast and let stand for a minute. Stir well.
Heat milk for 50 seconds on microwave
Beat eggs and sugar for a minute, then pour in yeast mixture. Beat for 1/2 minute long, pour in milk, beat, then add in 3 1/2 c bread flour, knead.
Sprinkle your table with a little flour
Knead in margarine into dough. At this point, dough will feel sticky and wet.
Dump dough onto table, knead.
Knead in 1/2 c of the bread flour. Keep kneading until dough isn't sticky, by adding flour a little at a time (the other 1/2 c)
Brush the bowl with peanut oil and coat the dough. Cover bowl with clean towel and place it into warmed oven.
Let dough risen for an hour long
Step 2: Making Doughnuts
Once dough doubled in size, punch it down and divide into two portions
Roll flat each and cut dough with round cookie cutter/glass, into 20 circles
Place a tbsp rosehip jam (or marmalade, YUM!) on 10 circles, then top those circles with the other 10
Pinch edges to seal and place doughnuts on lined and floured baking sheet (either with parchment or aluminum foil), and give enough space to rise again
Cover doughnuts with towel and back into oven. Let rise for 45 minutes to 1 H, take them out
Heat oven to 350 F and bake doughnuts on middle rack for 10-15 minutes
Runner Up in the
Slow Food Contest