Well-Being for Moms

Open Donuts


  • 2 c flour
  • 1/4 c brown cane sugar
  • 1/2 t salt
  • 2 large egg yolks
  • 3/4 c milk
  • 30 g butter
  • 2 t dry east

  • oil for frying (I use coconut oil)
  • jam for filling
  • white powdered sugar for dusting


  1. Warm the milk, add butter in it to melt, switch it off. Add yeast and 1 tablespoon of sugar, let it proof - form a bubbly foam.
  2. Put the flour, sugar (minus the 1 T), salt and egg yolks in a bowl. 
  3. Add the milk mixture to the flour mixture and work it with a wooden spatula into smooth dough (until bubbles start to form). This can also be done in a food processor. 
  4. Let it sit for an hour or two, until it doubles in size. Also can be done overnight in a refrigerator.
  5. When ready, roll it on a well floured surface until about 1 cm thick. Using a glass or a cup of about 5 cm in diameter cut out circles, using up all the dough. You should get around 30. Let these rise again for about 30 minutes.
  6. Heat the oil (enough oil for the donuts to puff and float).
  7. Now make a little hole with your thumbs into each circle just before placing it in the oil. Fry on lowest heat on both sides until golden. Place on a wire rack to drip of excessive oil and cool.
  8. When cooled down a little, place jam into the hole.
  9. When all done and "jamed" dust with white sugar. Enjoy


Recipe by Veronika Bar, of www.veronikabar.com. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.