for 12 pieces

Yeast dough

½ cube	yeast (approx. 20 g)
300 g	white flour
½ tsp	salt
1 tbsp	sugar
50 g	butter
1	egg
1 ¼ dl	milk

Crème

1 bag	crème powder for pastries (e.g. Betty Bossi Pâtisserie Crème Vanille, approx. 100 g)
2 ½ dl	milk

To deep-fry

oil for deep-frying

To decorate

1 bag	dark cake icing (approx. 120 g)
½ bag	white cake icing (approx. 60 g)

2 tbsp

Betty Bossi Raspberry Streusel

How it's done

Yeast dough

Crumble the yeast, mix with the flour, salt and sugar. Slice and add the butter. Crack the eggs and add to the milk. Knead to a soft, smooth dough using the dough hook of a food processor. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Shape

Shape the dough into a roll, cut into 12 evenly-sized pieces. Shape into balls, use the handle of a wooden spoon to poke a hole through the middle. Gently rotate the dough around the handle to make the hole larger to create a ring approx. 7 cm in diameter (outer diameter). Place the rings on baking paper, cover and leave to rise for a further 30 mins.

Crème

Mix the crème powder with the milk using the whisk on a hand mixer for approx. 2 mins. on the highest setting until the crème is firm. Transfer the crème to a piping bag with a smooth nozzle (approx. 8 mm in diameter), chill for approx. 15 mins.

To deep-fry

Fill a pot to 1/3 with oil and heat it to approx. 160°C. Use a slotted spoon to place the dough rings in batches into the oil, deep-fry for approx. 4 mins. until light brown, turning once. Remove the doughnuts and drain on paper towels.

To decorate

Melt the cake icing in the pouch in lightly boiling water. Place the icing into two separate bowls.

Halve the doughnuts, squeeze the crème onto the bottom half. Dip the top half into the dark icing and place on top of the crème.

Use a spoon to drizzle the white icing in stripes over the top. Scatter over the topping and allow to dry.

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