Austrian Doughnuts (Krapfen)

INSTRUCTIONS

• 1
  Prepare a small saucepan, add butter and heat it for 1–2 minutes on low heat until it melts. Then pour milk into the saucepan and heat the mixture on low heat to a temperature slightly warmer than room temperature. Pour the heated mixture from the saucepan into a larger bowl, add brown sugar and yeast, place the bowl in a warm room and let it rest for 5–10 minutes to let the yeast rise.
• 2
  Once the yeast has risen, add 500 g of spelt flour and an egg to the bowl and knead the entire mixture for 5–10 minutes until a smooth dough forms that detaches from the sides of the bowl. Then cover the bowl with a cloth and let the dough rise for 30–60 minutes at room temperature.
• 3
  Once the dough has risen, line a baking sheet with parchment paper and dust your work surface with a little spelt flour. Turn the dough out onto the floured surface and dust the top as well. Then roll the dough out with a rolling pin to a thickness of about 4 cm and cut out a total of 12 circles with a glass (or round cutter), placing them on the lined baking sheet. Let the circles rise for another 10 minutes.
• 4
  Meanwhile, preheat the oven to 180 °C.
• 5
  After 10 minutes of rising, place 1 teaspoon of strawberry chia jam on 6 of the 12 dough circles, cover the jam with one of the dry circles, and press the edges of the top and bottom circles together with your fingers. Place the baking sheet with the prepared doughnuts in the preheated oven and bake for 15–18 minutes at 170–180 °C.
• 6
  Remove the baked doughnuts from the oven and serve.
• 7
  For the strawberry chia jam, prepare 350 g of frozen strawberries, 2 tablespoons of honey, 2 teaspoons of lemon juice, and 3 tablespoons of chia seeds. Place the strawberries in a small saucepan and heat them for 5–8 minutes on medium heat until they break down and release water. Then remove the saucepan from the heat, add honey, lemon juice, and chia seeds, mix, and chill the mixture in the refrigerator for at least 2 hours. You can then use the jam as needed.