Doughnuts and Cou-Cou

For the doughnuts:

All ingredients in a mixer form and knead leisurely for 10 min. Then continue to knead at a fast speed until the dough separates from the edge of the bowl and gets a light sheen (takes 3-4 min depending on the machine).

Cover the dough with plastic wrap and let it rest for 30-45 minutes. Later, weigh the doughnuts evenly (40-50g each), form round, cover and rest again until doubled in volume.

Heat the fat in a deep fryer or in a large saucepan to 170 -180 °C (the fat should be hot enough to form bubbles on a wooden handle held in to test). Bake the doughnuts for 4 minutes on each side until golden, carefully turning them with a fork to the other side. The saucepan or deep fryer should be covered, as the steam generated during baking is necessary for a good baking result.

If everything is done correctly, the famous white edge should appear in the middle of the doughnuts. Tip: Press the edge lightly in fat before baking the doughnuts, so that the doughnuts do not fall together later.

Mix the jam well with a whisk and fill into a piping bag with a small nozzle. Fill the doughnuts directly from the fat still hot to a quarter of their weight with jam and roll in cinnamon and sugar.

For the cou:

Mix vanilla pudding powder with sugar and 6 tbsp.

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