Cinnamon nougat donuts
- 100 g sliceable nut and nougat mass
- 200 g flour
- 50 g Sugar
- 1 pinch salt
- 1 / 2 TL Cinnamon
- 1 packet vanillin sugar
- 50 g Butter
- 1 Egg (Size M)
- 75 ml Milk
- 15 g fresh yeast
- 75 g Dark chocolate couverture
- 25 g whole milk couverture
- 1 EL Icing sugar
- small golden and silver sugar pearls
- flour
- fat
45 minutes
light
- 1.
- Chill the nougat. Put the flour, sugar, salt, cinnamon, vanilla sugar, butter in flakes and egg in a mixing bowl. Warm the milk in a small saucepan. Crumble in the yeast and dissolve in it while stirring. Pour yeast milk into the flour mixture and knead into a smooth dough using the dough hook of the hand mixer. Cover and let rise in a warm place for about 50 minutes. Cut the nougat into small cubes. Mix the nougat cubes into the yeast dough. Using well-floured hands, divide the dough into 12 equal parts. Grease the wells of a donut baking sheet (12 wells; 38 x 26 cm) and press the pieces of dough into it. Let rise again in a warm place for about 30 minutes. Then bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 18-20 minutes. Take out of the oven, place on a wire rack, let cool down a little, take out of the wells and let cool down. In the meantime, melt the dark chocolate couverture over a warm water bath and remove from the water bath. Add whole milk couverture and melt in it while stirring. Dust half of the donuts with powdered sugar. Dip the remaining 6 donuts in chocolate coating, place on a wire rack, allow to dry a little, sprinkle with pearls and let dry
- 2.
- 2 1/4 hours waiting time
1 piece approx:
- 210 kcal
- 880 kJ
- 4 g protein
- 9 g fat
- 27 g carbohydrates
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