Cinnamon Star Donuts
Cinnamon Star Donuts - Festive and delicious in any shape!
Healthy, because
Even smarter
Nutritional values
Butter is a purely natural product and not only convinces with its unmistakable taste in pastries, but also offers vitamins and blood pressure-lowering fats.
If you want to add more vitamins, minerals and fiber to the cinnamon donuts, you should use spelt flour with a higher type number or even whole spelt flour - the dough will then be only slightly firmer than with lighter flour.
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 244 mg | (6 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- ¾ oz fresh Yeast
- 4 ozs lukewarm milk (whole)
- 9 ozs Spelt flour (Type 630)
- 1 Tbsp Spelt flour (Type 630 for rolling)
- 2 tsps cinnamon
- salt
- 2 Tbsps Raw cane sugar
- 1 egg
- 3 Tbsps melted butter
- vegetable oil (For baking)
- 7 ozs Milk chocolate couveture (chocolate)
- 2 ½ ozs hazelnut kernels
Kitchen utensils
Preparation steps
Crumble the yeast and dissolve in the lukewarm milk. Put flour with cinnamon, 1 pinch of salt, sugar, egg, and butter in a mixing bowl. Add the yeast milk and knead everything with your hands for 5 minutes until smooth; knead in some more flour or lukewarm milk if needed. Cover the dough and let it rise for about 30 minutes.
Knead the dough again on a lightly floured work surface and roll out to a thickness of approx. 1/2-inch. Cut out 12 stars with the cookie cutter. Using a wooden spoon handle, cut out a small circle in the center of each one. Cover dough pieces with a cloth and let rest again for approx. 30 minutes.
Heat plenty of oil in a large saucepan to approx. 175 °C / 345˚ F and bake dough stars in batches for 4-5 minutes until golden brown, turning once. Drain on a paper towel and let cool on a cooling rack for 10 minutes.
In the meantime, chop the couverture chocolate into pieces and melt over a hot water bath, then allow to cool slightly. Chop the hazelnuts. Dip the cinnamon donuts in the chocolate coating until they are completely covered, sprinkle with chopped hazelnuts and let dry.
