Mashed pine cones
Last Updated on
ingredients
100 g butter 3 pcs egg yolk 100 g powdered sugar 1 KL um 800 g plain flour 500 ml milk 1 cube yeast 1 tbsp granulated sugar jam powdered sugar for sprinkling fat for frying
procedure
1.
Beat the butter, egg yolks, rum and caster sugar until foamy, then make a sourdough starter with the yeast, a little warm milk and granulated sugar. Add the sourdough starter and the beaten egg yolks to the sifted flour, add the remaining milk, gradually add until a smooth dough is formed, leave to rise. Once risen, turn the dough out onto a work surface and roll out to a thickness of 0.5cm and cut out rounds with a glass.
2.
Place the rounds on a tea towel, cover and leave to rise for 10-15 minutes. Pour the oil/butter into a wide saucepan or frying pan to a height of at least 2cm and allow to heat through. Make a well in the sourdough rounds with your finger and roast.
3.
First the side where the hole is and then turn over. Roast the doughnuts quickly, the oil must be well heated and the doughnuts must dance and move in the oil, otherwise they will soak up the oil unnecessarily and become stiff. Once roasted, place on a tray or baking sheet with napkins to soak up the excess fat from the doughnuts. Spoon the jam into the wells of the cooled doughnuts. I had leftover pudding cream from the PUDDING BUTTERFLIES, so I used that in the doughnuts. Glaze the finished doughnuts.
