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Rhubarb doughnuts
45 m active | 3 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 332
  • Fat about 16g
  • Carbohydrates about 41g
  • Protein about 6g
This is needed
This is needed for 8 piece
Dough
  • 250 g white flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 0.25 cube yeast (approx. 20 g, crumbled
  • 1 eggs, beaten
  • 1.25 dl milk
  • 30 g butter, soft
Rhubarb jam
  • 80 g preserving sugar (Coop)
  • 40 g raspberries
  • 100 g rhubarb, cut into small pieces
To deep-fry
  • oil, for deep-frying
To fill
  • 2 tbsp icing sugar *-*
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And that's how it's done
And that's how it's done
Dough
Mix the flour, sugar, salt and yeast in a bowl. Mix the egg, milk and butter, add to the flour mixture and knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size. Divide the dough into 8 portions, shape into balls, place on a sheet of baking paper, cover and leave to rise at room temperature for approx. 30 mins.
Rhubarb jam
Mix the rhubarb, raspberries and sugar in a wide pan, bring to the boil, then boil for approx. 4 mins. while stirring. Allow the rhubarb mixture to cool slightly, puree and leave to cool.
To deep-fry
Fill a pot to ⅓ with oil and heat it to approx. 160°C. Flatten the dough balls by hand before deep frying. Using a slotted spoon, slide them into the pan in batches (bottom side up), deep-fry for approx. 4 mins. on each side. Remove and drain on paper towels.
To fill
Insert a straw two-thirds of the way into the doughnuts, work the straw backwards and forwards a few times until the hole is approx. 5 mm wide. Transfer the jam to a piping bag with a smooth nozzle (approx. 5 mm in diameter) and pipe into the doughnuts. Dust the doughnuts with icing sugar.