Bavarian doughnuts
Last Updated on
ingredients
500 g plain flour special 300 ml milk 30 g fresh yeast 30 g butter 30 g granulated sugar 2 tbsp um 2 pcs plums 1 pinch salt grated lemon peel
For decoration:
1 cup strawberry jam 100 ml whipping cream (33%) 1/3 packet cream-fix powdered sugar 1 packet vanilla sugar’ 250 g soft lump-free cottage cheese
progress
Excellent, light, Bavarian doughnuts:))
1.
Dough: make a sourdough starter with 150 ml lukewarm milk, one teaspoon granulated sugar, yeast and a little flour. Leave to rise for about 15 minutes. Sift the flour into a bowl, add the remaining sugar, egg yolks, um, softened butter, salt, lemon zest, the risen sourdough starter, the remaining lukewarm milk and work into a soft, non-sticky dough. Covered, leave to rise in a warm place for about one hour.
2.
Then roll out the dough on a floured board to a thickness of 1 cm and cut out with a round mould 5-6 cm in diameter. Cover with a tea towel and leave to prove for about 10 minutes. Then make a well in the centre.
3.
Place the pit down and fry in more hot oil, 2 minutes on each side. Allow to drain on a paper napkin. When cool, sprinkle with powdered and vanilla sugar. Spoon the strawberry jam into the wells and decorate with the custard.
4.
Curd Cream: Whip the whipping cream with the Smeta-fix and a small teaspoon of icing sugar. Mix the cream cheese with the whipped cream, add vanilla sugar and icing sugar to taste. If the cream is too runny add the vanilla pudding without cooking the Golden Cob. Enjoy!
