German Doughnuts

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German Doughnuts
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
30
Ingredients
tulumba (Turkish pastry)
For the glaze
300 grams
4 tablespoons
For the cookies
70 grams
180 grams
1 pinch
1 tablespoon
20 grams
4
25 grams
1 liter
Sunflower oil (for frying)
For dipping
100 grams
4 tablespoons
chopped Pistachios

Preparation steps

1.

Make a simple syrup by heating sugar and 500 ml (approximately 2 cups) of water for 10 minutes. Allow to cool and add lemon juice. Mix semolina and flour in a bowl. Boil 250 ml (approximately 1 cup) of water with salt, sugar and butter over high heat. Lower to medium heat and add flour mixture all at once, stirring constantly, until a thick dough forms.

2.

Pour hot dough into a bowl and gradually add eggs and cornstarch until a smooth, tough dough has formed. Heat oil in a deep fryer until bubbles form when a skewer is held beneath the surface.

3.

Put dough into a piping bag with a star tip. Pipe 4-5 cm (approximately 1 1/2 - 2 inches) strips into the deep fryer. Fry strips until golden brown and remove with a slotted spoon. Drain on paper towels. Add to strips to sugar solution and allow to sit for 5 minutes. Drain. 

4.

Put couverture in a water bath to melt. Put pistachios in a bowl. Dunk one end of each doughnut into the chocolate, drain and then lightly dip in pistachios. Allow to rest on parchment paper until chocolate sets. Serve at room temperature.