Copenhagen donut

194 0

800 g flour
2 packet Dry yeast
100 g Sugar
70 g Butter
350 ml Milk
2 Eggs (size M)
salt
15 g Baked cocoa
1 Egg yolk (size M)
1 kg Vanilla pudding
100 g Icing sugar
1–2 EL lemon juice
1–2 l Oil for deep-frying (depending on the size of the pot)
flour
Icing sugar
baking paper
1 small freezer bag

75 minutes

very easy

1.: For the light dough 400 g flour , 1 packet of yeast and 50 g of sugar i Mix in a bowl. Melt 35 g butter in a saucepan over low heat, pour in 175 ml milk and warm to lukewarm, remove from heat.
2.: Add 1 egg and 1 pinch of salt to the flour mixture. Pour in the milk and butter mixture. First knead with the dough hook of the hand mixer, then with your hands for about 4 minutes to form a smooth dough. Shape the dough into a ball and cover and let rise for about 1 1/2 hours at room temperature.
3.: Make the dark dough in the same way, but add the cocoa to the flour and add 1 egg yolk to the egg. Knead both doughs again with your hands and let them rest in the refrigerator for at least 3 hours.
4.: (You can leave the dough to stand in the refrigerator overnight. Then it should be left to stand at room temperature for about 1 hour before further processing.).
5.: Roll out the light-colored dough on a floured work surface 1–1 1/2 cm thick. Place the dark dough on top and roll it out on the light dough so that the two doughs combine. Roll up the sheet of dough and roll it out again 1–1 1/2 cm thick (this creates a layered pattern).
6.: Cut out circles with a donut cutter (8.5 cm Ø), not removing the inner part. Knead the leftover dough again and again (this creates a marble pattern), roll out and cut out further circles.
7.: Place the dough circles side by side on baking paper dusted with flour. Dust the donuts lightly with flour, cover with a clean tea towel and let rise for about 1 hour at room temperature until the volume has doubled.
8.: Heat the oil in a large, wide saucepan (175 ° –180 ° C; use a fat thermometer). Fry 3–4 donuts in portions on both sides for 1 1/2–2 minutes (turn with a slotted spoon). Remove with a slotted spoon and drain on kitchen paper.
9.: Check again and again between the portions that the temperature is still at 175 ° –180 ° C. Let the donuts cool down.
10.: Remove enough dough from the inner circle to leave a firm base. Fill each with approx. 40 g of pudding. Mix the powdered sugar and lemon juice together to make a glaze. Pour the topping into a freezer bag.
11.: Cut off a small corner and decorate donuts with it. Let the casting set for about 15 minutes. Before serving, sprinkle with powdered sugar.