Donuts for Carnival
Nutritional values
(Percentage of daily recommendation)
| Calorie | 742 cal. | (35 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 9.2 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 343 mg | (9 %) | ||
| Calcium | 23 mg | (2 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 47 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 125 grams butter
- ½ tsp salt
- For the filling
- 400 grams dried Fruit such as apples, plums and pears)
- 3 Tbsps raisins
- 1 Tbsp Cherry brandy
- 100 grams sugar
- 1 lemon (Untreated, juice and rubbed shell)
- 1 generous pinch Ground cinnamon
- 1 generous pinch ground anise seed
- 1 generous pinch ground coriander
- 1 tsp Ground cinnamon
- vegetable oil (or butter for frying)
Preparation steps
For the filling: Soak the dried fruit in cold water for about 4 hours.
For the dough: Rub the butter in small pieces with your hands into the flour until a fine crumbly mass is formed. Dissolve the salt in about 100 ml of water and add to the dough. Do not knead to avoid the dough being too hard. Cover and refrigerate for 2-3 hours.
Boil the soaked fruit, drain well and push through a mincer. Soak the raisins in kirsch. Stir with 50 grams of sugar, lemon zest and juice and the remaining fruit purée.
Roll out the dough and cut out round cookies of approximately 12 cm (approximately 5 inches) in diameter. Sprinkle the edges with a little water, add a little filling, fold and press.
Mix the remaining sugar with cinnamon powder.
Heat oil or butter to 170°C (approximately 340°F). The oil is sufficiently hot when small bubbles start to appear. Fry the donuts for 3 minutes until golden brown. Remove, drain on kitchen paper and sprinkle with cinnamon sugar while still warm.
