50 min.


for 18 pieces
For the dough
50 grams Butter (softened)
3 Eggs
150 grams Sugar
200 milliliters Milk
Vanilla beans (seeds scraped)
1 pinch Salt
1 pinch Nutmeg
625 grams Pastry flour
1 packet Baking powder
Pastry flour (for dusting)
1 ½ liters Vegetable oil (for frying)
For decoration
100 grams Powdered sugar
1 tablespoon Lemon juice
colorful Sugar pearl
100 grams dark Chocolate
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Preparation steps

Step 1/7

Beat the butter, eggs and sugar in a bowl until creamy, then stir in the milk, vanilla, salt and nutmeg.

Step 2/7

Mix the flour with the baking powder, and gradually add to the butter mixture, kneading with the dough hook of the electric hand mixer until smooth.

Step 3/7

Roll out the dough to about 1 cm thick on a floured surface. Cut with a doughnut cookie cutter (or a 7 cm (approximately 2 3/4 inch) diameter glass) into doughnuts. Cut out the centers of the doughnuts with a 3 cm (approximately 1 1/4 inch) diameter glass.

Step 4/7

Heat the oil in a pan until bubbles appear on the handle of a wooden spoon when immersed. (Heat the oil in the fryer to 180°C (approximately 350°F)). Fry the doughnuts, in batches, until golden brown, reshaping the hole in the center with a wooden spoon if necessary.

Step 5/7

Remove the doughnuts and drain well on paper towels.

Step 6/7

To decorate, mix the powdered sugar with the lemon juice, brush on half of the donuts and sprinkle with sugar pearls.

Step 7/7

Chop the chocolate, melt in the hot water bath, pour into a small piping bag and decorate the remaining doughnuts with a lattice pattern.