Fruit-shaped doughnuts
Ingredients
for 12 pieces
| 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 |
| oil for deep-frying |
| 250 g | icing sugar |
| 1 tsp | turmeric |
| 4 ½ tbsp | lemon juice |
| 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) |
| 250 g | icing sugar |
| 1 ¼ tsp | raspberry powder Betty Bossi |
| 4 ½ tbsp | lemon juice |
How it's done
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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