125 ml of milk
1 piece of fresh yeast (approx. 42 g)
1 tsp. of sugar
400 g of flour
1 pinch of salt
250 g of low-fat curd
100 g + 15 tsp. of Maintal Hagebutten Konfitüre extra [Rosehip Preserve extra]
2 eggs (medium-sized)
1 kg of clarified butter for deep-fat frying
125 g of icing sugar
Colourful sugar pearls for decoration
Flour for the hands and work surface
1. Heat milk in a small pot until lukewarm, then remove from the stove. Break up the yeast into a bowl. Mix with sugar until the yeast becomes fluid. Put flour, salt, quark, 100 g of preserve and eggs into a bowl, add yeast. Knead well using the mixer’s knead-hook attachment, while gradually adding milk. Then knead to a smooth dough with the hands. Cover and place in a warm place for approximately 45 minutes to allow the dough to rise.
2. Heat clarified butter in a tall pot. Apply flour to the hands and then form approximately 30 small balls out of the dough. Press the small balls flat on a four-covered work surface, create a hollow in the middle and fill each with 1/2 tsp. of preserve. Then enclose the preserve with the dough.
3. Place the balls a few at a time into the hot clarified butter. The temperature should be between 170–190 °C. Deep-fat fry the doughnuts for 2-4 minutes turning regularly, using a skimmer, remove the doughnuts and place on kitchen paper to allow the excess fat to drip off. Allow the doughnuts to cool. Mix icing sugar and 2 tbsp. of water until smooth. Decorate the doughnuts with icing sugar mixture and sugar pearls.
Preparation time: approx. 50 minutes. Waiting time: approx. 15 minutes.
Each piece has approx. 540 kJ, 130 kcal. Protein 4 g, fat 3 g, carbohydrates 22 g
Company address: Industriestr. 11, 97437 Hassfurt
Tel.: +49 (0)9521 9495-0
Fax: +49 (0)9521 9495-960
E-Mail: export@maintal-konfitueren.de
Martina Dütsch-Cerbone
Tel.: +49 (0)9521 9495-311
Fax: +49 (0)9521 9495-960
E-Mail: duetsch-cerbone@maintal-konfitueren.de
Sonja Käb
Tel.: +49 (0)9521 9495-312
Fax: +49 (0)9521 9495-960
E-Mail: kaeb@maintal-konfitueren.de
