Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Polar bear
Pig
How it's done
Dough
Mix together the flour, sugar, salt, yeast and lemon zest. Stir the milk, butter and egg, add to the mixture, and knead into a smooth dough.
Divide the dough into 12 portions, shape in little balls, flatten a little, then push into the prepared tin. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
To bake
For approx. 10 mins. in the centre of an oven preheated to 220°C. Remove the doughnuts, cool on a cooling rack.
Polar bear
Combine the icing sugar with 2 tbsp of the reserved lemon juice to form a thick glaze. Take 6 doughnuts and dip the top half into the glaze, place on a rack, sprinkle with desiccated coconut. Decorate the ears, eyes and nose with fondant icing and sugar decorating pen, allow to dry for approx. 20 mins.
Pig
Combine the icing sugar and red food colouring with 2 tbsp of the reserved lemon juice to form a thick glaze. Take 6 doughnuts and dip the top half into the glaze, place on a rack. Decorate the ears, eyes and nose with fondant icing and sugar decorating pen, allow to dry for approx. 20 mins.
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