Chestnut doughnut

Chestnut doughnut

approx. 30 pieces

500 g wheat flour
100 g soft butte
1 tbsp schnapps
2 tbsp sugar
2 egg yolks
1 egg
1 pinch of salt
1/2 cup of milk or cream

2kg chestnuts
200 ml of glucose (boil 200 ml of water with 200 g of sugar)
1 teaspoon cinnamon
1 teaspoon chocolate powder
1 tbsp honey
a little vanilla

+ shortening for baking
+ icing sugar
Since this is an elaborate job, the chestnuts should be cooked the day before. The pureed mass can be frozen well. Boiled chestnuts with the shell (in the pot the water should cover the chestnuts). Then peel and puree the chestnuts and then mix in the spices. Stir in the leuterzucker so that there is a spreadable mass. For the filling, however, chestnut jam can also be used from the market.

On a work surface, mix the flour with the sugar, chopped butter, eggs, schnapps, salt and milk. The amount of milk depends on the type of wheat. Knead this all to a smooth dough and let it cover for 20 minutes. Then roll out the dough thinly to strips of 10 cm width. Brush the chestnut filling on half of the strip at regular intervals. The donuts should be 15 cm long. Fold and press the dough edge by hand well and decelerate.
Place on a floured cloth until ready to bake. Heat the shortening and bake the donuts crispy brown on both sides. The baking temperature is 190 degrees. Then drain and sprinkle with icing sugar before consumption.
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