John Myers
Baking: Chocolate Donuts with Hiffenmark Filling
The perfect baking: chocolate donuts with hiffenmark filling recipe with a picture and simple step-by-step instructions.
- 300 g Flour type 550
- 80 g Sugar
- 0,5 dice Fresh yeast – 21 g
- 50 g Butter
- 1 pinch Salt
- 50 g Dark couverture
- 125 ml Milk
- 1 piece Egg from Gerlinde
- Hiffenmark – rose hip jam
- Sift the flour into a bowl and make a well in the middle. Sprinkle salt on the edge.
- Heat the milk and add the yeast with a teaspoon of sugar to the hollow. Dissolve with a little lukewarm milk, cover and let rise.
- In the meantime, crush the couverture and let it melt carefully in a water bath.
- Let the butter melt and add the remaining sugar, the remaining milk, the egg and the melted couverture to the pre-dough and make a smooth dough with the dough hook.
- Cover again and let rise in a warm place.
- Now divide the dough into twelve portions, fill with the pulp and place in a greased and sugared casserole dish.
- Preheat the pipe to 50 degrees and cover the raw Buchteln and let rise for another 30 minutes.
- Then heat the oven to 180 degrees and bake the Buchteln for about 35 minutes.
- Either brush with hot butter and sprinkle with powdered sugar or, after cooling, cover with chocolate.
- Note 10: After the Hiffenmark (200 g) was very liquid, I boiled it up again with three tablespoons of preserving sugar. So the Buchteln could be filled without any problems.
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