Cinnamon-nougat donuts

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Chill the nougat. Put flour, sugar, salt, cinnamon, vanilla sugar, butter in flakes and egg in a mixing bowl. Warm the milk in a small pot. Crumble yeast into it and dissolve it while stirring. Add yeast milk to the flour mixture and knead to a smooth dough with the dough hooks of the hand mixer.

2. 2

   Cover the dough and let it rise in a warm place for about 50 minutes. Cut the nougat into small cubes. Mix the nougat cubes with the yeast dough. Divide the dough into 12 equal parts with well floured hands. Grease the hollows of a donut baking tray (12 hollows; 38 x 26 cm) and press the dough pieces into them. Leave to rise again in a warm place for about 30 minutes. Then bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 18-20 minutes. Remove from the oven, place on a cake rack, allow to cool slightly, remove from the trays and allow to cool. In the meantime, melt the dark chocolate coating over a warm water bath, remove from the water bath. Add whole milk couverture and melt it while stirring.

3. 3

   Leave to rise again in a warm place for about 30 minutes. Then bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 18-20 minutes. Remove from the oven, place on a cake rack, allow to cool slightly, remove from the trays and allow to cool. In the meantime, melt the dark chocolate coating over a warm water bath, remove from the water bath. Add whole milk couverture and melt it while stirring. Dust half of the donuts with icing sugar. Dip the remaining 6 donuts in the couverture, place them on a cake rack, let them dry a little, sprinkle them with pearls and let them dry

4. 4

   2 1/4 hours waiting time

Nutrition Facts

KCAL
210 kcal

CARBS
27 g

FATS
9 g

PROTEINS
4 g