Cinnamon nougat donuts

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100 g Nut nougat (cut resistant)
75 ml Milk
1⁄2 cube (21 g) fresh yeast
200 g + some flour
50 g Sugar
1 packet vanillin sugar
Salt, 1⁄2 tsp Cinnamon
50 g + some butter
1 Egg (size M)
125 g Couverture (dark chocolate, whole milk or a mixture of both)
small sugar pearls
Icing sugar

75 minutes

easy

1.: Chill the nougat. Warm milk lukewarm. Crumble in the yeast and dissolve it in the milk. Put 200 g flour, sugar, vanilla sugar, 1 pinch of salt, cinnamon, butter and egg in a mixing bowl. Pour in the yeast milk and knead into a smooth dough using the dough hook of the hand mixer.
2.: Cover and let rise in a warm place for about 50 minutes.
3.: Grease the hollows of a donut baking sheet (12 hollows) well. Cut the nougat into small cubes and knead briefly under the yeast dough.Divide the dough into 12 equal pieces with well-floured hands and press into the hollows.
4.: Let rise for another 30 minutes.
5.: Preheat the oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2). Bake donuts for 18–20 minutes. Let cool down briefly in the tin, then take out and let cool down.
6.: Roughly chop the couverture and melt it in a hot water bath. Dip part of the donuts halfway into the couverture. Put on a wire rack. Let it dry a little, decorate with pearls and let it dry.
7.: Dust the remaining donuts with powdered sugar.

1 piece approx:

210 kcal
4 g protein
9 g fat
27 g carbohydrates

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