Flour, Germ & Yeast Dough, Reindling Dough Spice from S! mix and salt in a large bowl and form a hollow in the middle.

Heat the milk lukewarm and put it in the hollow, add some of the sugar and the crumbled germ and let it stand for a short time.

In the meantime, heat the butter and simmer well with yolk, rum and the remaining sugar – preferably with a whisk – and add to the milk. 

Now knead everything well – with dough hooks from the hand blender or alternatively with the food processor. The dough should be nice and smooth at the end and detach from the edge of the bowl.

Then cover in the oven at a maximum of 50°C or in another warm place, let it rise twice as high, remove and "knock off" (knead together). Then put back in the oven.

Repeat the process in the oven twice. The first time "rising" takes about half an hour, for the other times it usually only takes a quarter of an hour.

Hint: The more often the doughnut dough rises, the more fine-pored and supple it becomes!

Knead down the dough again and cut off small pieces of dough with a dough spatula or a tablespoon and "grind" them into round balls.

Grinding and baking doughnuts

With light pressure and circular movements, the dough is rolled by hand on a lightly floured surface until it becomes a ball with a smooth surface.

Place the round-shaped doughnuts on a floured surface, cover with a cloth and let rise again.

Heat clarified butter or oil in a high pan or saucepan.

Tip: If small bubbles rise on a wooden stem dipped in fat, then it is hot enough!

Insert the carnival doughnuts with the upper side first and bake covered in floating fat at low to medium temperature (150° – 160°) for about 3 to 4 minutes. When they have taken on a beautiful golden brown color, turn the doughnuts and bake for another 3 minutes open without a lid.

Remove the freshly baked doughnuts with a ladle, drain on kitchen roll and let cool a little.

Then fill the carnival doughnuts with raspberry jam with the help of a doughnut syringe or a splash bag with a doughnut spout. To do this, gently pierce the side of the white edge and inject the jam.

For the glaze

Mix icing sugar and raspberry powder and add a little water until the glaze has the desired consistency. Alternatively, rum or lemon juice can also be used.

Finally, top with the chopped pistachios and the fresh raspberries – done!