Carnival Vanilla Doughnuts with Raspberry Jam

I’m not a writer, and though I know that is not an excuse I should try harder. And I will, once I finish my doughnut.
As I’m wiping powdered sugar  from my face I realize I haven’t had these in over a decade. Last person to make these for me was my grandmother Anna. Her famous “Sisky”. Ooh sweet memories. Actually to set the record straight, in Slovakia we call these Carnival Doughnuts or “Fasjangove Sisky”.
They are part my Slovakian heritage, in Slovakia, time between 3 Kings (January 6th) and Ash Wednesday is referred to as “Fasjangy”.Loose translation is Carnival. People in villages would dress up in costumes and celebrate. Almost like nowadays they do at Mardi Gras or other carnivals around the world. It feels like back in the day people had a lot of more fun, they knew how to enjoy life. Well I’m going to enjoy another donut right now.
So during this Carnival time, people celebrated with costumes and with food. Sisky(doughnuts) were part of this big celebration. So let’s celebrate!

 Carnival Vanilla Doughnuts
2 1/2 cups (360grams) all purpose flour, plus extra for dusting
2 1/4tsp (1packet) dry yeast
3/4cup  (200ml) warm milk
1tbl flour
1tsp honey
1/3cup +1tbl (85ml) heavy cream, room temperature
1/4tsp salt
2egg yolks
2tbl granulated sugar
2tbl dark rum
1/2tsp vanilla extract
oil for frying
raspberry jam and powdered sugar

  • Prepare a sponge: is a small dish combine milk, honey and yeast, add 1tbl flour, whisk together, set aside for 10 minutes.
  • While sponge is forming, in another small bowl whisk together heavy cream, egg yolks rum and vanilla extract, set aside.
  • In a large bowl of your mixer sift together  2 1/2cup flour, salt and granulated sugar.
  • To the flour mixture add sponge and egg yolk mixture, using a mixer with a paddle attachment mix on low speed until combined. Mixture will be soft and you will be tempted to add more flour. Don’t.
  • Remove bowl from the mixer, if more comfortable scrape the dough into a different bowl and using a wooden spoon, knead the dough with the wooden spoon. Working the dough from the outer walls to the center. Until you have a small and soft dough formed. This dough will never come together into a firm ball, it will be soft.You want it to be soft.
  • Sprinkle some flour on top, cover with a plastic wrap and let it rise in the oven with 3 cups of boiling water placed in a pot on the bottom rack. Let rise for about  1 hour and 15 minutes.
  • One risen pull the dough out of the bowl onto a  floured work surface,(I used parchment paper dusted with flour) dough is soft.
  • Sprinkle some flour(very lightly) on top as well then fold it half.
  • Using a rolling pin roll the dough into about 1/4 to 1/2inch thick.
  • Using a round cutter, dip the cutter in flour and cut out as many doughnuts as you can.
  • Pull the dough out of the doughnuts not the other way around. Re-roll the remaining dough. Cut out  doughnuts again.
  • Let the doughnuts rise for 20 minutes.
  • Take a wooden spoon, using a handle press down the center of each doughnut, making a small hole.
  • Heat the oil, you need about an 1inch  of oil in the pan/pot. Heat the oil on medium heat, it shouldn’t be burning nor it should be on low.
  • Carefully add doughnuts into the oil, fry only about 4 at a time, depends on how big your pan is, cover the pan with the lid for the first 2 minutes, then remove the lid turn the doughnuts and continue frying until they are golden yellow, about 1:30 to 2 minutes.
  • Remove from the oil and place them onto a paper towel.
  • Repeat.
  • Fill the doughnut with raspberry jam and sprinkle with powdered sugar.
  • Enjoy.These doughnuts are not oily  like you would think. Rum in the dough controls oil absorption.



I teamed up today with Sam from Sam’s Kitchen , my partner in doughnut celebration.
Sam made what she calls  sweet, sticky and moreish doughnuts. That is enough for me to start drooling.  Just check out the photo of that creamy vanilla filling in the photo below. If that doesn’t have you running to see the recipe I don’t know what will. I’ve been waiting for several days to learn what is the filling made of.  Thanks Sam for making doughnuts with me.

Sam’s Kitchen – Doughnuts with Vanilla Cream
Haniela’s -Vanilla Doughnuts with Raspberry Jam

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