Elderberry Doughnuts in Prosecco Dough and Strawberry Puree




Rating: 3.71 / 5.00 (52 Votes)


Total time: 30 min

Servings: 4.0 (servings)

For the batter:









Also:





For the strawberry puree:




Instructions:

For the strawberry puree, wash, clean and puree the strawberries. Sweeten the puree to your taste and chill.

For the elderberry doughnuts in prosecco dough, first prepare the batter: Mix all ingredients together until smooth and set aside. Remove any insects from the elderflowers and, if necessary, carefully immerse them in a bowl of lukewarm water (do not rinse under running water). Then allow to dry thoroughly.

Pull the elderflowers one by one through the batter, drain briefly and fry in the cooking fat until golden brown.

Sprinkle the elderberry doughnuts in Prosecco batter with powdered sugar before serving.

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