Split Donuts

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Dessert
Cuisine European
Servings (Default: 1)

Ingredients

  • 1 kg flour
  • 500 g butter
  • 12 tablespoon sour cream
  • 8 tablespoon wine
  • 2 cl rum, white
  • 5 egg yolks
  • sugar
  • 1 tablespoon lemon juice
  • Icing sugar and cinnamon for rolling
  • Fat for frying
Split Donuts
Split Donuts

Instructions

  1. A regional recipe that requires splits and a pastry wheel. Spagat is an Austrian term for string or thread.
  2. Rub the flour and butter together until crumbly, add the sour cream, wine, rum, egg yolk, sugar and lemon juice and work everything into a smooth dough.
  3. The dough is rolled out and folded to a third of its size on each side like puff pastry. You have to repeat this process twice. Then you roll out the dough as thick as the back of a knife. You cycle out wide strips and put them on the models, tie them with a splitting act and bake them in hot fat.
  4. The drained donuts are turned in a powdered sugar-cinnamon mixture.

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