S\'more donuts with fluffy tuff

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 13
  • 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
  • 3 TABLESPOONS Sugar
  • 200 g Schmand
  • 100 g Marshmallow cream (glass; e.g. Fluff)
  • 1-2 TABLESPOONS Nut nougat cream (glass)

Directions

  1. 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. 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. 3

    Knead dough briefly, roll out and 13-15 donut rings (à approx. 8 cm Ø; various sizes at e.g. amazon.de from 6 € plus shipping, alternatively cut out the outer circle e.g. with a glass. For the lo

  4. 4

    So that nothing sticks, dip both briefly in flour). Cover the dough rings and let them rise. Fry in portions. Lift them out and let them drip off briefly on kitchen paper. Turn donuts in sugar while still hot, let them cool down.

  5. 5

    For the casting, whip the sour cream with the whisks of the mixer for 1-2 minutes. Fold in marshmallow cream until the icing is thick and creamy. Stir nut nougat cream until smooth and fold into the marshmallow cream in streaks.

  6. 6

    Spread on the donuts and serve immediately.

Nutrition Facts

KCAL
250 kcal
CARBS
31 g
FATS
11 g
PROTEINS
4 g