Animal doughnuts

Animal doughnuts

Total: 2 hr 10 Min. | Active: 1 hr
vegetarian
Nutritional value / piece: 236 kcal
, Fat: 4 g
, Carbohydrate: 46 g
, Protein: 4 g

Ingredients

12 pieces

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

300g white flour
30g sugar
¼tsp salt
¼cube yeast (approx. 10 g), crumbled
1 organic lemon, use grated zest, set aside the juice
1 ¼dl milk
1tbsp butter, soft
1 egg

Polar bear

150g icing sugar
3tbsp coconut flakes
a little fondant icing (white)
a little fondant icing (black)
a little icing for writing (chocolate)

Pig

150g icing sugar
1drop red food colouring
a little fondant icing pink
a little icing for writing black
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Utensils

12-hole doughnut tin (each hole approx. 7 cm in diameter), greased

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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