TIROLEAN DOUGHNUTS

TIROLEAN DOUGHNUTS

TIROLEAN DOUGHNUTS

TIROLEAN DOUGHNUTS

TIROLEAN DOUGHNUTS

Course doughnut

Equipment

  • pan

Ingredients
  

  • 70 g butter
  • 600 g plain flour
  • 150 g sugar
  • 60 g brewer’s yeast
  • 2 eggs
  • 4 egg yolks
  • 1 pinch salt
  • 2 dsp rum
  • 200 ml lukewarm milk
  • jam or cream for the filling
  • grated rind of a lemon

Instructions
 

  • Put the lukewarm milk into the mixing bowl together with 100 g flour and the yeast. Mix with the dough hook. Then cover and leave to rise for 20 min.
  • Add the remaining ingredients to the dough and knead. Then allow the dough to rise for a further 30 min.
  • The ball of dough should be soft and elastic. Roll it out to a thickness of 1 cm. With the aid of the circular rim of a glass, cut out as many slices as possible and allow these to rise for 1 hour.
  • Deep fry the slices in oil. When cool, the cooked doughnuts can be filled with cream or jam. Inject the filling with a piping syringe.
Keyword BOSCH, Recipes, TIROLEAN DOUGHNUTS
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