Spaghetti Doughnuts

For the spaghetti doughnuts, first knead all the ingredients for the dough. Form into a ball, wrap in plastic wrap and refrigerate for at least 4 hours.

Line a baking tray with baking paper. After the chilling time, roll out the dough to about 3 mm thick. Cut into rectangles about 8 x 5 cm in size. Place the dough pieces on the baking sheet. Refrigerate again.

For frying, heat the clarified butter to about 170-180 °C. Clamp the dough rectangles one by one onto a spaghetti doughnut tongs. Fry each spaghetti doughnut for about 3-5 minutes.

Mix sugar and cinnamon. Turn the spaghetti doughnuts in it. Store in a cookie tin for a week before eating.

Preparation Tip:

If you don't have spagat doughnut tongs, you can also use the end of a dough roller (with a diameter of 2-3 cm). Simply wrap the dough for the spaghetti doughnuts around and tie with a heat-resistant thread (preferably spaghetti).

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