Donut cake with raspberry cream

Name: Donut cake with raspberry cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 28
Ingredients: 175 ml Milk; 40 g Butter; 400 g + some flour; 1 package Dry yeast; 50 g Sugar; 7-10 Tbsp Salt; 1 egg + 1 egg yolk (size M); 1-2 l oil for frying; baking paper; 250 g + 50 g + 200 g double cream cheese; 3 TABLESPOONS + 50 g icing sugar; 7-10 Tbsp Juice and peel of 1 organic lemon; 4-6 Tbsp Milk; 2 TABLESPOONS sugar pearls; 7-10 Tbsp Piping bag with Berlinertülle

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 28

175 ml Milk
40 g Butter
400 g + some flour
1 package Dry yeast
50 g Sugar
7-10 Tbsp Salt
1 egg + 1 egg yolk (size M)
1-2 l oil for frying
baking paper
250 g + 50 g + 200 g double cream cheese
3 TABLESPOONS + 50 g icing sugar
7-10 Tbsp Juice and peel of 1 organic lemon
4-6 Tbsp Milk
2 TABLESPOONS sugar pearls
7-10 Tbsp Piping bag with Berlinertülle

Directions

1
Warm up the milk. Melt butter in it. Mix 400 g flour, yeast, sugar and 1 pinch of salt. Add egg and egg yolk. Add warm milk-butter mixture. Knead the dough first with the dough hooks of the mixer, then with your hands for 5-6 minutes to a smooth dough.
2
Form the dough into a ball and put it back into the bowl. Cover and leave to rise for approx. 1 1⁄2 hours in a warm place. Knead the dough again with your hands. Then let it rest in the fridge for at least 3 hours.
3
Knead the dough briefly, roll out and cut 28 donut rings (each approx. 6.5 cm Ø; various sizes at e.g. amazon.de from 6 € plus shipping, or e.g. cut out the outer circle with a glass. For the hole in the middle, use the lower edge of a syringe nozzle.
4
To prevent sticking, dip both briefly in flour and use the bottom edge of a syringe nozzle for the hole in the middle. So that nothing sticks, dip both briefly in flour).
5
Let the dough rings rise. Fry in portions. Take out with a skimmer and drain on kitchen paper. Let it cool down.
6
For the filling, let the raspberries thaw. Puree in a tall mixing bowl and pass through a sieve. Stir 250 g cream cheese, 3 tbsp. icing sugar, lemon juice and zest until smooth. Stir raspberry puree into the cream cheese cream.
7
In a piping bag with a Berliner spout (available in specialist shops; with its narrow piercing tube it is perfect for filling. To do this, prick the pastry at regular intervals and squirt a little cream into each) and fill the donuts with it.
8
To serve, place 7 donuts in a circle on a cake plate (approx. 26 cm Ø). Spread the rest of the donuts on the underside with approx. 50 g cream cheese and stack them high on the lower circle - this makes a total of 4 layers.
9
For the Frosting, mix 200 g double cream cheese, 50 g icing sugar and 4-6 tablespoons milk with the whisks of the mixer. Drizzle over the donuts cake. Sprinkle with sugar pearls.