Istrian doughnuts

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the cherries, drain them and, except for a few for decoration, remove the stalks and pits. Stir starch with 6 tablespoons of juice until smooth. Bring the rest of the juice, 25 g sugar and lemon zest to the boil, remove from the heat. Stir in the starch and bring to the boil again. Add cherries and simmer at low heat for about 5 minutes. Let it cool down.

2. 2

   Mix sauce powder with 25 g sugar. Gradually stir with at least 6 tablespoons of milk until smooth. Bring the rest of the milk to the boil and remove from the heat. Stir in the sauce powder. Bring the sauce to the boil briefly while stirring. Let the sauce cool down, stirring from time to time. Mix flour, 60 g sugar, baking powder and salt in a bowl. Add eggs, yoghurt and grappa and stir everything into a thick, viscous dough. Heat the oil. Use 2 tablespoons to cut the dough into cams and let them slide into the oil. Fry 12 doughnuts in 3-4 portions for 4-5 minutes each. Drain on kitchen paper and turn in 50 g sugar while still warm.

3. 3

   Mix flour, 60 g sugar, baking powder and salt in a bowl. Add eggs, yoghurt and grappa and stir everything into a thick, viscous dough. Heat the oil. Use 2 tablespoons to cut the dough into cams and let them slide into the oil. Fry 12 doughnuts in 3-4 portions for 4-5 minutes each. Drain on kitchen paper and turn in 50 g sugar while still warm. Dust with icing sugar and serve with compote and sauce. Decorate with mint and cherries

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
260 kcal

CARBS
39 g

FATS
9 g

PROTEINS
5 g