Bar doughnuts

Ingredients for 1 servings:

• 500 g flour
• 300 ml milk, lukewarm
• 3 egg yolks
• 1 egg(s)
• 100 g margarine
• 120 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 1 lemon(s), grated zest and juice
• 1 tbsp rum
• 30 g yeast
• g nuts, grated
• powdered sugar
• Cinnamon

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Poysdorfer Mehlspeise (Lower Austria), not known anywhere else

Make a pre-dough from 1 tablespoon of sugar, 2 tablespoons of flour, 3 tablespoons of lukewarm milk, and yeast and let it rise. Mix the remaining flour with the sugar, vanilla sugar, lemon juice, lemon zest, salt, and rum, then add the pre-dough, margarine, egg yolks, and the whole egg and knead everything into a dough. Add milk as needed; the dough should be medium-firm. Let the dough rise for a good half hour. Then roll out to a thickness of your thumb and cut into 15 cm long pieces, which then cut into 3-4 cm wide strips. Place the strips of dough on a greased donut pan or an upside-down venison loin pan. Mix the nuts with powdered sugar and cinnamon. Brush the dough pieces with egg, sprinkle with the nut mixture, let it rest briefly, and then bake at 190°C for 35 minutes. After removing from the oven, roll the pan and dough pieces again in the nut mixture.