Donut with caramel cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cream butter, 60 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder. Alternately stir in sour cream and half of the flour. Knead in the remaining flour on a floured work surface. Wrap dough in foil and let rest for about 30 minutes.

2. 2

   Caramelise 3 tbsp. sugar in a pot. Add 340 ml of milk and boil the caramel until it comes off. In the meantime, stir 6 tbsp. milk and sauce powder until smooth and stir into the boiling milk. Bring the sauce to the boil briefly, then let it cool down while stirring occasionally. Stir the sour cream into the caramel cream. Roll out the dough rectangularly (approx. 20 cm wide) approx. 2 mm thin on a floured work surface. Cut the dough into 1-1.5 cm wide strips using a serrated dough wheel. Turn the strips against each other and form a loop. Press the ends of the dough together.

3. 3

   Bring the sauce to the boil briefly, then let it cool down while stirring occasionally. Stir the sour cream into the caramel cream. Roll out the dough rectangularly (approx. 20 cm wide) approx. 2 mm thin on a floured work surface. Cut the dough into 1-1.5 cm wide strips using a serrated dough wheel. Turn the strips against each other and form a loop. Press the ends of the dough together. Heat oil. Bake the doughnuts in portions at approx. 175 °C until golden brown. Take them out and let them drip off on kitchen paper. Dust the doughnuts with icing sugar. Add caramel cream

4. 4

   Heat oil. Bake the doughnuts in portions at approx. 175 °C until golden brown. Take them out and let them drip off on kitchen paper. Dust the doughnuts with icing sugar. Add caramel cream

5. 5

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
130 kcal

CARBS
15 g

FATS
6 g

PROTEINS
2 g