Nut Doughnuts

Coarsely chop the walnut and hazelnut kernels. Bring the sugar, salt, butter and water to the boil in a saucepan. Add the flour all at once and stir heartily for 4-5 min until the mixture comes away from the saucepan as a dumpling. Transfer the mixture to a large enough bowl.

Stir the eggs into the still hot mixture, one at a time and in order. Stir each egg thoroughly with the quantity before adding the next one! Then fold in the baking powder and coarsely chopped nuts.

Heat the vegetable fat to 180 °C in a deep fryer or possibly a deep frying pan. Dip a tablespoon into the hot fat and cut off about 1 tablespoon of the choux pastry for each doughnut and place it into the hot fat. Bake in the fat for 8-10 minutes, turning to the other side in between. Mix sugar and vanilla sugar in a bowl. Remove the doughnuts from the fat with a skimmer, drain and roll in the sugar mixture. Serve lukewarm.

Variation: Instead of walnuts and hazelnuts, you can also mix coarsely chopped almonds or raisins into the choux pastry.

Place on extra-thick aluminum foil and defrost completely before frying.

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