doughnut with two different fillings

Name: doughnut with two different fillings
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 500 g Flour; 1 pinch Salt; 100 g Sugar; 1 cube (42 g) Yeast; 210 ml Milk; 80 g Butter or margarine; 1 untreated lemon; 1 Egg; 60 g firm nut nougat mass; 50 ml Egg liqueur; 100 g Icing sugar; 20 g Chocolate shavings; 1 kg Frying fat

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

500 g Flour
1 pinch Salt
100 g Sugar
1 cube (42 g) Yeast
210 ml Milk
80 g Butter or margarine
1 untreated lemon
1 Egg
60 g firm nut nougat mass
50 ml Egg liqueur
100 g Icing sugar
20 g Chocolate shavings
1 kg Frying fat

Directions

1
Put flour and salt in a bowl. Make a depression in the middle. Sprinkle 2 tablespoons of sugar on the flour rim. Heat 100 ml milk. Crumble the yeast. Stir yeast and 1 teaspoon of sugar into the milk. Pour the yeast milk into the hollow, dust with a little flour and cover and leave to rise in a warm place for about 15 minutes.
2
In the meantime melt fat, add 100 ml milk. Wash the lemon, grate dry and finely grate the peel. Halve the lemon, squeeze the juice. Add the egg, lemon zest and fat mixture to the yeast dough and work into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes until the dough volume has doubled. Knead again and roll out thinly on a well floured work surface. Cut out 10 hearts (approx. 8x6 cm Ø) and 10 circles (approx. 8 cm Ø). Knead the rest of the dough again, roll out and cut out another 2 hearts and 2 circles. Let the hearts and circles rise again on a lightly floured board. In the meantime heat the frying fat in a wide pot to 180 °C. Cut nougat into 6 cubes. Brush half of the circles and hearts with water. Put 1 piece of nougat in each remaining heart half. Press a depression into the remaining circles and fill in 1 teaspoon of advocaat.
3
Let the hearts and circles rise again on a lightly floured board. In the meantime heat the frying fat in a wide pot to 180 °C. Cut nougat into 6 cubes. Brush half of the circles and hearts with water. Put 1 piece of nougat in each remaining heart half. Press a depression into the remaining circles and fill in 1 teaspoon of advocaat. Cover with brushed halves and press together at the edges until they are tightly closed. Slide 3 doughnuts one after the other into the hot fat with a skimmer. Bake the underside until golden brown, then turn with the handle of the cooking spoon. Remove the doughnuts with a skimmer and drain well. Roll round donuts in the remaining sugar immediately. Let the hearts cool down. In the meantime, mix icing sugar with 1-2 tablespoons of lemon juice to a glaze. Spread the hearts with it and sprinkle with chocolate shavings
4
Slide 3 doughnuts one after the other into the hot fat with a skimmer. Bake the underside until golden brown, then turn with the handle of the cooking spoon. Remove the doughnuts with a skimmer and drain well. Roll round donuts in the remaining sugar immediately. Let the hearts cool down. In the meantime, mix icing sugar with 1-2 tablespoons of lemon juice to a glaze. Spread the hearts with it and sprinkle with chocolate shavings