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
To deep-fry
To fill
How it's done
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Dough
Mix the flour, salt, sugar and yeast in a bowl. Add the butter, milk and egg, knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
Divide the dough into 8 portions, shape into balls, flatten a little, place on a baking tray. Cover and leave to rise again for approx. 30 mins.
To deep-fry
Fill a pot to ⅓ with oil and heat it to approx. 160 °C. Using a slotted spoon, lower the dough balls into the oil in batches (bottom side up). Deep-fry the doughnuts for approx. 4 mins. on each side. Remove, drain on kitchen paper.
To fill
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. Whisk the curd until smooth, transfer to a piping bag with a smooth nozzle (approx. 5 mm in diameter), pipe the curd into the top of the doughnuts. Dust the doughnuts with icing sugar, scatter the flowers on top.
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