Spaghetti Doughnuts




Rating: 3.5102 / 5.00 (147 Votes)


Total time: 30 min

Ingredients:














Instructions:

Remove butter from refrigerator 1-2 hours before starting work.

Crumble flour with butter and quickly mix with sugar, grated lemon zest, egg yolks, white wine, sour cream as well as salt and let rest a little.

Roll out the dough to a thickness of about 5 mm and cut into rectangles of about 4 x 10 cm.

Heat the fat to approx. 170 °C. Place the dough rectangles on the spaghetti tongs, close the tongs and fry the dough in the hot fat until golden brown.

Remove, drain and sprinkle the still warm, half-arched doughnuts with the sugar-cinnamon mixture.

Leave to cool and serve.

Preparation Tip:

If you don't have a spagat doughnut tongs, you can also choose the method to which the doughnuts owe their name: simply tie pieces of dough with spagat on sheet metal tubes and bake them on these in hot fat.

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