Fruit-shaped doughnuts


Total time: 4hr
Preparation Time: 90m

Servings
For 12 piece


Nutritional Information

Contains 558 Kcal, 4g Protein, 107g Carbohydrates, 12g Fat


Ingredients

  • Yeast dough
  • 300 g white flour
  • 0.5 tsp salt
  • 4 tbsp sugar
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 1 pinch sodium bicarbonate
  • 50 g butter, cut into pieces, soft
  • 1 organic lemon, use only half of grated zest
  • 1 eggs, beaten
  • 1 dl milk
  • To deep-fry
  • oil for deep-frying
  • Watermelon doughnuts
  • 4.5 tbsp lemon juice
  • 100 g icing sugar
  • 1 icing for writing (brown)
  • 20 g unsalted, shelled pistachios
  • 0.75 tsp raspberries
  • Strawberry doughnuts
  • 250 g icing sugar
  • 4.5 tbsp lemon juice
  • 1.25 tsp raspberries

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Instructions

  • Yeast dough

    In a bowl, mix the flour with all the other ingredients up to and including the sodium bicarbonate. Add the butter, lemon zest, egg and milk, knead to form a soft, smooth dough, cover and leave to rise for approx. 1½ hrs. at room temperature until doubled in size.
  • To shape

    Shape the dough into 12 balls, place on a sheet of baking paper, flatten into circles (each approx. 5.5 cm in diameter). Using a smooth nozzle (approx. 14 mm in diameter), make a hole in the centre of each circle, cover the dough rings and leave to rise for a further 30 mins.
  • To deep-fry

    Fill a pot to 1/3 with oil and heat it to approx. 160°C. Slide the dough rings into the oil in batches using a slotted spoon, deep-fry for approx. 3 mins. each until light brown, turning once. Remove the doughnuts, drain on paper towels and leave to cool.
  • Watermelon doughnuts

    Combine the icing sugar and lemon juice, dip 4 doughnuts in the icing and place on a rack. Blitz the pistachios in a food processor or chop finely. Coat the doughnuts all over with the pistachios. Combine the remainder of the icing with the raspberry powder, spoon over the doughnuts, draw melon seeds using the writing icing.
  • Strawberry doughnuts

    Mix the icing sugar with ¾ tsp of raspberry powder and the lemon juice. Dip 4 doughnuts in the icing and place on a rack. Combine the rest of the icing with the remainder of the raspberry powder, transfer to a piping bag with a smooth nozzle (approx. 2 mm in diameter), use to decorate the strawberry doughnuts.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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