Copenhagen Donut

Name: Copenhagen Donut
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 25
Ingredients: 800 g Flour; 2 packages Dry yeast; 100 g Sugar; 70 g Butter; 350 ml Milk; 2 Eggs (size M); 7-10 Tbsp Salt; 15 g Baking cocoa; 1 Egg yolk (size M); 1 kg Vanilla Pudding; 100 g Icing sugar; 1-2 TABLESPOONS Lemon juice; 1–2 l Oil for deep-frying (depending on the size of the pot); 7-10 Tbsp Flour; 7-10 Tbsp Icing sugar; baking paper; 1 small freezer bag

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 25

800 g Flour
2 packages Dry yeast
100 g Sugar
70 g Butter
350 ml Milk
2 Eggs (size M)
7-10 Tbsp Salt
15 g Baking cocoa
1 Egg yolk (size M)
1 kg Vanilla Pudding
100 g Icing sugar
1-2 TABLESPOONS Lemon juice
1–2 l Oil for deep-frying (depending on the size of the pot)
7-10 Tbsp Flour
7-10 Tbsp Icing sugar
baking paper
1 small freezer bag

Directions

1
For the light-coloured dough, mix 400 g flour, 1 packet of yeast and 50 g sugar in a bowl. Melt 35 g butter in a saucepan over low heat, add 175 ml milk and warm up lukewarm, remove from heat.
2
Add 1 egg and 1 pinch of salt to the flour mixture. Pour in the milk-butter mixture. Knead first with the dough hooks of the hand mixer, then with your hands for about 4 minutes to a smooth dough. Form dough into a ball and let it rise covered at room temperature for about 1 1/2 hours.
3
Make dark dough in the same way, but add the cocoa to the flour and 1 egg yolk to the egg. Knead both doughs again with your hands and let them rest in the fridge for at least 3 hours.
4
(You can also leave the doughs in the refrigerator overnight. Then they should be left to stand at room temperature for about 1 hour before further processing).
5
Roll out light-coloured dough on a floured work surface to a thickness of 1-1 1/2 cm. Place dark dough on top and roll out on the light dough so that the two doughs join. Roll up the dough sheet and roll out again 1-1 1/2 cm thick (this creates a layered pattern).
6
Use a donut cutter (8.5 cm Ø) to cut out circles without cutting out the inner part. Knead the dough again and again (this creates a marble pattern), roll out and cut out further circles.
7
Place the dough circles next to each other on a baking paper dusted with flour. Lightly dust donuts with flour, cover with a clean tea towel and leave to rise at room temperature for about 1 hour until the volume has doubled.
8
Heat the oil in a large, wide pot (175°-180° C; use a grease thermometer). Fry 3-4 donuts in portions on both sides for 1 1/2-2 minutes (turn with a skimmer). Take out with a skimmer and drain on kitchen paper.
9
Between portions, check again and again that the temperature is still at 175°-180° C. Let the donuts cool down.
10
Remove enough dough from the inner circle to leave a firm base. Fill with approx. 40 g pudding each. Mix icing sugar and lemon juice to a glaze. Pour the icing into a freezer bag.
11
Cut off a small corner and decorate donuts with it. Allow the icing to set for about 15 minutes. Dust with icing sugar before serving.