Indian Doughnuts


Rating: 3.72 / 5.00 (18 Votes)


Total time: 1 hour

Servings: 10.0 (servings)

Ingredients:












Instructions:

For the Indian doughnuts, whisk egg yolks with 2/3 of the vanilla pulp and some cornstarch until smooth, whisk egg whites with granulated sugar until stiff peaks form, mix with the egg white, flour and remaining cornstarch.

Pipe doughnuts onto paper with a smooth nozzle, bake quickly in the oven with the cooking spoon inserted, then bake at 175° C for about 20 minutes.

Let cool, remove from paper, hollow out a bit with the tip of a knife, put two together at a time. Fill with apricot jam and cover with chocolate icing.

Let dry at low temperature.

Then separate the halves, place the bottoms in paper capsules, drizzle lightly sweetened whipped cream and place the tops back on the Indian doughnuts.

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