Apple doughnuts from Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague by Rick Rodgers
- all-purpose flour
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lemons
- Show all ingredients...
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EYB Comments
Can substitute active dry yeast for compressed yeast.
Author errata: Over the years, I have modified how I make the doughnuts, and I no longer “sandwich” the two disks of dough. You will need a Bismarck pastry tube (available at cake decorating suppliers and online), which is a long nozzle with a pointed end, to pipe the preserves into the cooked doughnuts.
Roll out the dough ½ inch thick. Using the 2 3/4-inch cutter, cut out the rounds. Deep-fry at 350ºF, frying, turning once, until the doughnuts are golden brown and cooked through, about 3 minutes. It is best to do a single doughnut as a test to establish the timing. Cool completely. Fit a pastry bag with a Bismarck tube and fill with 1/2 cup apricot preserves. Insert the tube in the bottom of each doughnut and pipe in the preserves.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.