Cinnamon nougat donuts

For 12 pieces
  • 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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