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
Custard
To deep fry
To fill
How it's done
Dough
Mix the flour, salt, sugar and yeast in a bowl. Add the butter, quark and milk, mix, knead into a smooth dough using the dough hook on a food processor for approx. 5 mins. Divide the dough into 12 portions, shape into buns, place on a sheet of baking paper, cover and leave to rise at room temperature for approx. 1½ hrs.
Custard
In a pan, whisk the milk and all the other ingredients up to and including the egg yolk, bring to just below the boil over a medium heat, stirring constantly. Remove the pan from the heat immediately. Stir the gelatine into the hot custard, then pour the mixture through a sieve into a bowl. Leave the custard to cool, cover and chill for approx. 1 hr. until the custard is just set at the edges. Stir the custard until smooth. Carefully fold in the quark and whipped cream. Transfer the custard to a piping bag with a smooth nozzle (approx. 6 mm in diameter), chill for approx. 1 hr.
To deep fry
Fill a pot to 1/3 with oil and heat it to approx. 160°C. Flatten the dough balls slightly. Using a slotted spoon, slide them into the oil in batches (bottom side up), deep-fry for approx. 2 mins. on each side. Remove and drain on paper towels.
To fill
Pour the sugar into a deep dish and roll the doughnuts in the sugar. Insert a straw two-thirds of the way into the doughnuts, work the straw backwards and forwards a few times until the hole is approx. 5 mm wide. Pipe the filling into the doughnuts.
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