Doughnut Wreaths
Nutritional values
(Percentage of daily recommendation)
| Calorie | 718 cal. | (34 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 82 g | (328 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 700 mg | (18 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 214 mg | |||
| Complete sugar | 84 g |
Ingredients
- For the dough
- 140 grams softened butter
- zested lemons
- salt
- 3 Tbsps Rum
- 5 eggs
- 1 egg yolk
- 130 grams sugar
- 1 packet Vanilla sugar
- 70 grams Pastry flour
- 70 grams cornstarch
- For the toppings
- 200 grams Apricot jam
- 200 grams Marzipan
- 150 grams powdered sugar
- red, yellow and green Food coloring
- 300 grams Dark couverture chocolate
- sugar
- Sugar pearls
Preparation steps
For the dough: Beat butter, lemon zest, 1 pinch of salt and rum until creamy. Separate eggs. Beat yolks and 70 grams (approximately 2.5 ounces) of sugar until frothy. Beat whites and remaining sugar until stiff. Combine flour and cornstarch, then fold into butter mixture. Fold in yolk mixture and whites. Grease the wells of a donut baking sheet and add 2 tablespoons of dough to each well. Spread evenly and bake in an oven preheated to until golden under the broiler. Add 1 to 1 ½ teaspoons of dough to the wells and bake again until golden brown. Repeat process until all dough is used.
Carefully loosen the doughnuts from the pan.
For the toppings: Heat preserves. Spread onto half of the doughnuts and add another doughnut to create a sandwich. Brush surface with jam and let it dry. Dice marzipan and knead with powdered sugar. Color 2/3 of the marzipan red. Divide remaining marzipan in half and dye one half yellow and one half green.
Roll out each color of marzipan between parchment paper. Cut out stars and holly leaves. Chop chocolate and melt over a double boiler. Cover doughnuts with chocolate and let set. Decorate with marzipan shapes, coarse sugar and sprinkles. Let set, then serve.
