Christmas doughnuts & mulled wine

  • Ingredients


    300 g flour

    60 g soft butter

    30 g sugar

    3 egg yolks M

    15 g yeast

    1 pinch of salt

    Zest of 1/2 organic lemon

    Zest of 1/2 an organic orange

    1/2 teaspoon ground cinnamon

    1/2 teaspoon ground cardamom

    1 tbsp dark rum

    125 ml milk

    mulled wine:

    1 bottle of red wine, dry, fruity and strong

    50 ml Amaretto
    100 ml raspberry and redcurrant jam

    5 cm cinnamon bark

    4 cloves

    4 cardamom pods

    1 star anise

    10 black peppercorns

    4 slices of organic orange

  • Preparation

    All ingredients should be at room temperature.
    Sieve the flour into a bowl, sprinkle with sugar and make a well in the middle. Pour 50 ml of warm milk into the well, crumble the yeast into the milk and stir in to make a small, soft pre-dough. Cover with a cloth and place in a warm place for 20 minutes. The starter dough should rise well.

    Spread all the flavorings, egg yolk, milk and softened butter in small pieces over the pre-dough. Mix everything together with a spoon and beat into a silky and shiny dough until it bubbles. Cover the dough and leave to rest for a good 30 minutes, then turn out onto a floured board and roll out to a thickness of 2 cm. Cut out with a star shape, flour and place upside down on a cloth. Cover and leave to rise again by 1/3.

    Heat a pan with 750 g of clarified butter on the wok top to 155°C and fry the Christmas doughnuts on both sides until golden brown. Leave to drain on a bowl of butter or a kitchen towel. Sprinkle with cinnamon and powdered sugar through a sieve.

    A strong mulled wine goes perfectly with this. To do this, pour the wine into a pan with all the ingredients and stir, place on the wok top as soon as the barbecue is fired up and heat to a maximum of 78°C. Then place in the mild temperature range - now there is enough time to let the doughnut dough rise.

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