Half-crunchy and half-white Alsatian donuts with almond powder
I'm a little late for mardi gras This year ^^ With all my trips in recent weeks, I was barely home and suddenly I didn't have time to plan the usual donut batches. As the " don't you make donuts this year? »I started to merge, I finally started cooking yesterday to delight my gourmets ^^
A little morning in the smell of frying to make stuffed carnival donuts (gooseberry this year) and schnekele, of which I had not yet seen the recipe! these small Alsatian donuts they are different from donuts found in a bakery because they area dough made of almond powder, without yeast. Therefore, they are denser and more crispy. The name Schenkele (small thigh) comes from its shape, growing and plump in the middle (we are poetic in Alsace, it is not true ^^).
In any case, if you are afraid to buy donuts from Berlin because of the yeast dough, this ultra easy recipe is for you! You can taste them according to your taste, for this batch I used the bergamot zest and the bergamot liqueur instead of kirch, for a super fragrant result!
Preparation time: fifteenminutes
Cooking time: 10minutes
Total time: twohours25minutes
Type of plate: dessert
200gpowdered sugarunrefined for me
Beat the eggs and sugar until the mixture is bleached and foamy. Then add the flour, almond powder, lemon zest (or orange), salt, melted butter and birch.
Mix well with a wooden spoon or a maryse until the dough is homogeneous. Cover with transparent film and keep it fresh for 1 hour for the dough to firm.
Serve the dough with a tablespoon and place the dough pieces on its floured work surface. First roll them in a ball and then in sausages, refining the ends. The donut must be plump in the middle and the pointed ends.
Heat the frying oil at 170 ° C and dip the donuts until golden brown. Drain quickly on absorbent paper and then cover while hot with a mixture of powdered sugar and cinnamon.
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