Fruit-shaped doughnuts

Fruit-shaped doughnuts

Total: 4 hr | Active: 1 hr 30 Min.
vegetarian
Nutritional value / piece: 558 kcal
, Fat: 12 g
, Carbohydrate: 107 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

Yeast dough

300 g white flour
½ tsp salt
4 tbsp sugar
½ cube yeast (approx. 20 g), crumbled
1 pinch sodium bicarbonate
50 g butter, cut into pieces, soft
1 organic lemon, use only half of grated zest
1 egg, beaten
1 dl milk

To deep-fry

oil for deep-frying

Pineapple doughnuts

250 g icing sugar
1 tsp turmeric
4 ½ tbsp lemon juice

Watermelon doughnuts

250 g icing sugar
4 ½ tbsp lemon juice
20 g unsalted, shelled pistachios
100 g icing sugar
¾ tsp raspberry powder Betty Bossi
1 icing for writing (brown)

Strawberry doughnuts

250 g icing sugar
1 ¼ tsp raspberry powder Betty Bossi
4 ½ tbsp lemon juice
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How it's done

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Yeast dough

In a bowl, mix the flour with all the other ingredients up to and including the sodium bicarbonate. Add the butter, lemon zest, egg and milk, knead to form a soft, smooth dough, cover and leave to rise for approx. 1½ hrs. at room temperature until doubled in size.

To shape

Shape the dough into 12 balls, place on a sheet of baking paper, flatten into circles (each approx. 5.5 cm in diameter). Using a smooth nozzle (approx. 14 mm in diameter), make a hole in the centre of each circle, cover the dough rings and leave to rise for a further 30 mins.

To deep-fry

Fill a pot to 1/3 with oil and heat it to approx. 160°C. Slide the dough rings into the oil in batches using a slotted spoon, deep-fry for approx. 3 mins. each until light brown, turning once. Remove the doughnuts, drain on paper towels and leave to cool.

Pineapple doughnuts

Mix the icing sugar with ½ tsp of turmeric and the lemon juice. Dip 4 doughnuts in the icing and place on a rack.

Combine the rest of the icing with the remainder of the turmeric, transfer to a piping bag with a smooth nozzle (approx. 2 mm in diameter), use to decorate the pineapple doughnuts.

Watermelon doughnuts

Combine the icing sugar and lemon juice, dip 4 doughnuts in the icing and place on a rack. Blitz the pistachios in a food processor or chop finely. Coat the doughnuts all over with the pistachios.

Combine the remainder of the icing with the raspberry powder, spoon over the doughnuts, draw melon seeds using the writing icing.

Strawberry doughnuts

Mix the icing sugar with ¾ tsp of raspberry powder and the lemon juice. Dip 4 doughnuts in the icing and place on a rack.

Combine the rest of the icing with the remainder of the raspberry powder, transfer to a piping bag with a smooth nozzle (approx. 2 mm in diameter), use to decorate the strawberry doughnuts.

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