Sweet finger food snacks, mini doughnuts with advocaat cream, are perfect for a party table! Let them make a sensation at your New Year’s Eve party.
Ingredients:
Advocaat Cream
- Sugar – 50 g
- White chocolate – 100 g
- Advocaat liqueur – 90 ml
- Heavy cream (30%) – 250 ml
- Water – 40 ml
- Gelatin – 10 g
- Eggs – 3
Doughnuts
- Sugar – 50 g
- Fresh yeast – 25 g
- Vanilla – 3 g
- Advocaat liqueur – 15 ml
- Butter – 50 g
- Wheat flour – 250 g
- Milk – 100 ml
- Canola oil – 1 liter
- Eggs – 4
Decoration
- Raspberries – 120 g
Preparation:
Step 1: Prepare the Sponge Thoroughly crush the yeast with a small amount of sugar until it becomes liquid. Remove the vanilla seeds from the warm milk and mix them well with the dissolved yeast. Pour the mixture into the flour, gently mix, forming a sponge. Cover with a cloth and let it rest for about 15 minutes.
Step 2: Prepare the Dough for Doughnuts Sift the flour into a bowl and create a well. Cut the vanilla bean in half lengthwise. Use the dull side of the knife to scrape out the seeds. Boil the milk with the seeds and the vanilla bean itself, then set aside to cool.
Melt the butter in the microwave or in a saucepan. Mix the risen sponge with advocaat liqueur, egg yolks, and melted butter. Knead until it starts to come off your hands. Dust the dough with flour, cover with a cloth, and let it rise.
Step 3: Prepare the Advocaat Cream Mix the gelatin with cold water and set aside to swell. Beat the egg yolks with sugar. Place the bowl over a pot of boiling water, making sure it does not touch the surface of the boiling water. Beat the mixture over steam until the sugar is completely dissolved. Add the advocaat liqueur and the soaked gelatin. Mix until all ingredients are well combined and slightly thickened. Remove the bowl from heat.
Add the crushed white chocolate to the mixture. When it melts, mix all the ingredients thoroughly and cool to a temperature of about 40-45°C. Gradually mix in the lightly whipped cream. Transfer the cream to a clean bowl and refrigerate for about 1 hour.
Step 4: Shape the Doughnuts Take out the risen dough on a floured surface. Gently knead and roll it out to a thickness of 1-2 cm. Cut out circles with a diameter of about 4 cm, shape them into rounds in your hands, and place them on a floured board. Cover with a cloth and let rest for 15-25 minutes.
Step 5: Fry the Doughnuts Heat the oil to a temperature of 160-180°C. Fry the risen doughnuts on both sides until golden brown. Place the finished doughnuts on paper towels to drain excess oil. Let them cool.
Step 6: Fill the Doughnuts with Cream Cut the cooled doughnuts in half. Fill the doughnuts with cream using a pastry bag. Decorate the top of each doughnut with a little cream and fresh raspberries.
