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
Print Recipe
Pin Recipe Instructions
- A regional recipe that requires splits and a pastry wheel. Spagat is an Austrian term for string or thread.
- 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.
- 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.
- The drained donuts are turned in a powdered sugar-cinnamon mixture.
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