doughnut with two different fillings

Name: doughnut with two different fillings
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 23
Ingredients: 550 ml Milk; 1 cube (42 g) fresh yeast; 50 g Butter or margarine; 500 g Flour; 85 g Sugar; 1 pinch Salt; 2 Egg yolk (size M); 1/2 package Pudding powder vanilla flavor; 50 g Marzipan raw mass; 10 Soft plums (about 10 g each); 50 g Schmand; 1,5 l Oil; 250 g Icing sugar; 6-7 TABLESPOONS Almond liqueur; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; 7-10 Tbsp Disposable piping bag

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 23

550 ml Milk
1 cube (42 g) fresh yeast
50 g Butter or margarine
500 g Flour
85 g Sugar
1 pinch Salt
2 Egg yolk (size M)
1/2 package Pudding powder vanilla flavor
50 g Marzipan raw mass
10 Soft plums (about 10 g each)
50 g Schmand
1,5 l Oil
250 g Icing sugar
6-7 TABLESPOONS Almond liqueur
7-10 Tbsp Flour
7-10 Tbsp Cling film
7-10 Tbsp Disposable piping bag

Directions

1
Heat 350 ml milk. Dissolve yeast in lukewarm milk. Melt fat at low heat and cool. Put flour, 60 g sugar, salt and egg yolks in a mixing bowl. Add yeast milk and fat and work into a smooth dough with the dough hooks of the hand mixer for about 4 minutes. Cover and leave to rise in a warm place for approx. 45 minutes.
2
Meanwhile stir 50 ml milk, pudding powder and 25 g sugar until smooth, bring 150 ml milk to the boil, stir in the pudding powder and bring to the boil again. Pour into a bowl, cover directly with foil. Cut marzipan into 10 cubes. Cut plums open, put 1 marzipan cube in each and press them together again slightly. Fold the sour cream into the pudding. Knead the dough again with your hands and roll out to a rectangle (70 x 35 cm) on a floured work surface. Mark 20 circles (7.5 cm Ø each) on one half of the dough close together. Place a filled plum in the middle of each half of the circles. In the middle of each of the remaining dough circles put a blob of custard. Fold over the second half of the dough. Cut out the marked circles.
3
Mark 20 circles (7.5 cm Ø each) on one half of the dough close together. Place a filled plum in the middle of each half of the circles. In the middle of each of the remaining dough circles put a blob of custard. Fold over the second half of the dough. Cut out the marked circles. Knead the rest of the dough again, roll out and work as described above. Place on two baking trays and leave to rise in a warm place for another 30 minutes. Heat the oil in a large pan and fry 3 doughnuts one after the other on each side, turning them over. Use a skimmer to lift out the doughnuts and let them drip off on kitchen paper. Stir icing sugar and almond liqueur until smooth. Fill into a disposable piping bag, cut off the tip and decorate the doughnuts with it
4
Knead the rest of the dough again, roll out and work as described above. Place on two baking trays and leave to rise in a warm place for another 30 minutes. Heat the oil in a large pan and fry 3 doughnuts one after the other on each side, turning them over. Use a skimmer to lift out the doughnuts and let them drip off on kitchen paper. Stir icing sugar and almond liqueur until smooth. Fill into a disposable piping bag, cut off the tip and decorate the doughnuts with it
5
1 hour waiting time