Ingredients
Dough
For Deep Frying
Instructions
Whisk eggs and Finesse to a stiff egg foam. Whip the cream and mix it into the egg foam. Then add the buttermilk.
Combine baker’s ammonia, baking powder, cardamom, and wheat flour, and sift it into the mixture. Add the melted butter last, and stir everything together into a dough. Let it sit cool for a few hours, or preferably until the next day.
Sprinkle some flour on the counter/table, and roll out the dough until it is about 1 cm thick. Make sure to have plenty of flour available for rolling out, as the dough can quickly become sticky. Cut out rings with a doughnut cutter. Dip the doughnut cutter in flour each time before cutting out a new doughnut to prevent the dough from sticking. Let the cakes remain cool until they are ready for deep frying.
Heat the lard in a pot to about 180°C. To check if the lard is hot enough, you can stick a wooden rod in and see if it bubbles around the rod. The bubbles indicate that it’s ready for cooking. Let the doughnuts cook in the hot lard until they are golden brown on both sides. Lift them out with a stick and let them drain on kitchen paper. Ensure the lard maintains a consistent temperature throughout the cooking.
Nutritional information
| Per 100 g | |
|---|---|
| kcal | 252 g |
| protein | 8 g |
| carbohydrates | 29 g |
| fat | 9 g |
| fiber | 5 g |