Doughnut Wreaths

Doughnut Wreaths
2 h.


for 8 pieces
For the dough
140 grams softened Butter
zested Lemons
3 tablespoons 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 pearl
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Preparation steps

Step 1/3

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. 

Step 2/3

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. 

Step 3/3

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.