Doughnuts with marzipan

Ingredients for 14 servings:

• 200 ml milk
• 20 g sugar
• 20 g yeast, fresh
• 250 g flour
• 3 egg yolks
• 30 g butter
• 200 g marzipan – raw mass
• ½ tsp lemon(s) – zest, grated
• Salt
• Flour , for editing
• 3 liters of oil (for frying)
• 4 egg yolks
• 30 g sugar
• 150 ml wine, white, dry
• 2 tbsp liqueur, almond liqueur (e.g. Amaretto)
• 150 g sugar, for rolling
• 1 tsp cinnamon, ground
• 2 tbsp sugar, colored

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Gently warm 100ml of milk, dissolve the sugar and yeast in it. In a food processor fitted with a dough hook, knead with the flour, egg yolks and butter until you have a smooth dough. Cover and let it rise in a warm place for about 45 minutes. For the filling, crumble the marzipan. Bring the remaining milk to the boil, then stir in the marzipan until you have a smooth dough. Season with lemon zest and a pinch of salt. Cover and chill. For the sabayon, mix the egg yolks, sugar and white wine in a mixing bowl. Beat with a whisk in a hot water bath until creamy. Season with almond liqueur and beat in a cold water bath until the mixture is cold. Knead the yeast dough on a floured surface and roll out to a thickness of 0.5cm. Cut out 10 circles, each 7cm in diameter. Knead the remaining dough together, roll out again and cut out 4 more circles. Cover the dough circles and let them rise on a floured board for 10 minutes. Mix the sugar, cinnamon, and colored sugar. Heat the oil in a saucepan or deep fryer to 170°C. Fry the dough circles in 4 batches, uncovered, for 3-4 minutes. Then turn them over and fry for another 3-4 minutes. Remove from the oven, let them drain slightly, and roll them in the sugar-cinnamon mixture. Transfer the marzipan mixture to a piping bag fitted with a small nozzle. Press the nozzle firmly into the doughnuts, and fill the doughnuts with the marzipan mixture. Serve lukewarm with sabayon.