… or how to serve a bad backfail in the best possible way!
Today is more official #doughnutday and of course I like to celebrate with one (or maybe more) delicious donut(s)!
My idea was to bake yeast donuts from the oven (the not-quite-classic deep-frying option), but I prepared the first batch of dough under time pressure and shortened or omitted the rising times. That’s why my first sheet didn’t really open! Extremely annoying, but unfortunately self-inflicted…
They were really juicy and tasty, but too flat (due to not enough rising time). You just shouldn’t do ten things at the same time and then not look at the clock. So be smarter than me and stick to the rising times, then your donuts will not only be delicious, but also prettier! I simply planned enough time for the second batch of dough and of course they looked picture-perfect!
At first I thought that I simply couldn’t show the end result of the first round of baking, but Mr. W. cheered me up by saying, “Just make burgers out of it.” Well, and for once I listened to my husband ;-): Delicious sweetness Burger donuts that steal the show from every cake or muffin. I filled them with vanilla cream cheese cream, strawberries, some jam and a touch of lemon balm from the garden! So delicious!
So now you have the choice: Ssweet donut burgers or just the delicious pistachio rhubarb doughnuts Bake and instead of cutting the pieces and filling them, put some strawberry glaze on top. A 2 in 1 recipe, so to speak. Both versions are so good!
In any case, get to the oven! I’ll tell you the recipe for both ideas ;-)!
You can find even more fine recipes for round dough pieces on the following blogs today:
Please stir once aka cooking pot carrot cake donuts from the oven
Kitchen dream & somersault lemon donuts from the oven
FEL!X KITCHEN Donuts alla Pizzaiola
Kitchen Moments Chocolate donuts from the oven
Backmaedchen 1967 Cherry donuts from the oven
Little Kitchen and more Tarte Flambée Donuts – The snack hit in donut form
Sweet donut burgers
For the pistachio rhubarb doughnuts:
Ingredients for 16 large donuts or 32 small donuts:
For the donuts or dough:
200 g cream
1 packet of dry yeast (alternatively 1/2 cube of fresh yeast)
60g sugar
1 tbsp vanilla sugar
325 g flour (Type 405)
50 g roasted and ground pistachios
75 g rhubarb (weighed peeled) cut into fine cubes
1 EGG
25g softened butter
some butter for brushing on the molds and some liquid butter for brushing on the finished baked doughnuts
Aids: Donut molds for large/small donuts for the oven – this way they become perfectly round
Preparation:
Important for preparation: All ingredients should be at room temperature so that the result is optimal!
To make the dough, first put the flour in a large bowl, make a deep well in it and add the cream. Stir the yeast into the cream. Add about a third of the sugar and stir. Cover the whole thing with a towel and let it rise for about 10 minutes until small bubbles are visible.
Add the remaining sugar and now knead all the ingredients thoroughly in the bowl. Work in the egg and butter to create a smooth dough. Finally fold in the pistachios and rhubarb.
The dough shouldn’t be too sticky. Now cover again with a clean kitchen towel and let rise at a comfortable temperature for about an hour. After this rising time, put the dough in the dough, which has risen significantly, and roll it out on a floured board to a thickness of approx. 1-1.5 cm.
Now use a glass or something similar to cut out donuts so large that the dough pieces are slightly smaller than the doughnut mold provided. Use a wooden spoon or a thick tube to make the typical hole in the middle.
Carefully grease the donut pan with butter and carefully place the dough pieces into it. Cover and let the whole thing rise again for about 30 minutes.
Preheat the oven to 180 degrees top and bottom heat.
Bake the pistachio rhubarb donuts in the oven for about 25 minutes until golden brown. They are ready baked when they have turned golden brown and have risen.
Have some melted butter ready and brush the baked donuts with it as soon as they come out of the oven.
Then let it cool on a cake rack.
For pure donut enjoyment: If you want to enjoy the pistachio rhubarb donuts “just like that”, simply puree a handful of strawberries with a hand blender and add just enough powdered sugar to create a delicate pink icing. Depending on how juicy the strawberries are, this may mean a little more or less powdered sugar – so please work by the spoonful here.
Enjoy the glazed pistachio rhubarb donuts immediately!
note: Once the fragrant donuts have been baked, they should either be glazed immediately after they have cooled or cut open and filled and eaten as a donut burger. Yeast donuts taste best freshly baked the same day. If you can’t or don’t want to enjoy them until the next day, you should simply let the dough rise in the fridge overnight and bake them fresh in the morning.
Recipe for the donut burgers:
For the filling of six doughnuts:
150 g double cream cheese
2 tsp vanilla sugar
15g cream
some fresh lemon balm (alternatively, lemon verbena or mint of any kind works well)
250 g fresh strawberries
6 heaped tablespoons rhubarb-raspberry jam or alternatively raspberry jam (a slightly sour jam is recommended for the perfect balance)
Preparation:
Mix the cream cheese, vanilla sugar and cream very briefly with a whisk until smooth and place in a piping bag for cream. Wash the lemon balm and pat dry. Also wash and clean the strawberries and cut them into thin slices.
Now cut open the donuts and fill the bottom of each with some cream cheese cream, then jam and a few strawberry slices and some lemon balm. Then carefully place the donut lid on top and serve immediately!
Bon appetit!
