- For the dough
- 50 grams butter (softened)
- 3 eggs
- 150 grams sugar
- 200 milliliters milk
- Vanilla bean (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)
Beat the butter, eggs and sugar in a bowl until creamy, then stir in the milk, vanilla, salt and nutmeg.
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.
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.
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.
Remove the doughnuts and drain well on paper towels.
To decorate, mix the powdered sugar with the lemon juice, brush on half of the donuts and sprinkle with sugar pearls.
Chop the chocolate, melt in the hot water bath, pour into a small piping bag and decorate the remaining doughnuts with a lattice pattern.