1.
Mix egg yolks, whole eggs, fresh milk, and yeast, and beat well with an egg beater. Sieve the flour, mix with sugar, mix well with the egg liquid, then add softened butter, knead until smooth dough, cover with plastic wrap or damp cloth to prevent water loss, rest for at least 30 minutes.
TIPS: It will be more uniform to mix the yeast with the liquid material first. Here, low-gluten and high-gluten flour are used to form medium-gluten flour, which will highlight the texture of the dough more than ordinary commercially available medium-gluten flour.
2.
Sprinkle some flour on the table to prevent sticking, roll out the dough to a thickness of about 0.5-1 cm, then press it out with a round mold, cover with plastic wrap, and let it rest for 20 minutes.
3.
Take out the oil pan (the oil temperature is about 160-170°C), put the dough into the oil pan one by one without overlapping, fry until both sides are golden, remove and drain the oil.
4.
Put the jam into a piping bag, squeeze it into the donuts, and finally sprinkle with powdered sugar and decorate with fruit.
