Doughnuts with Powdered Sugar
The spelt flour used in lard biscuits has a higher proportion of husk than, for example, wheat flour; at a grinding degree of 1050, it is relatively rich in dietary fibre which aids digestion. The sweetness of this popular snack is also completely without refined sugar.
Instead of the powdered sugar, the lard biscuits also taste good with a nut purée - try a very fine variety such as white almond purée or the sweet-tasting cashew purée. The pastry tastes best warm, but it is also irresistible in cold form. However, it should still be quite fresh or be cooled for later consumption.
- For the dough
- 2 eggs
- 60 grams sugar
- 1 Vanilla bean
- 2 teaspoons grated Lemon peel
- 4 centiliters Grappa
- 50 grams butter
- 350 grams Pastry flour
- 1 pinch salt
For the dough, slit the vanilla bean lengthwise and scrape out the seeds. Mix the eggs with sugar and vanilla seeds until very foamy. Add the lemon zest to the Grappa and stir. Melt the butter. Mix the flour with the salt, pour onto the work surface and make a well in the center. Add the melted, slightly cooled butter and the foamy egg mixture in the center and knead to form a smooth dough.
In a saucepan, heat the clarified butter (it is hot enough when bubbles appear when a wooden spoon handle is dipped into the butter).
Dust a working surface or pastry board with flour. Roll out the dough very thin. With a pastry wheel, cut the dough into uneven triangles, rectangles, or diamonds (about 4-5 cm each) (approximately 1 1/2 inches). Fry until golden brown in the hot butter and drain on paper towels. Dust with powdered sugar and serve hot or cold.