Servings: 30 hawthorn
Ingredients
- 8 egg yolks
- 80 g icing sugar plus extra for sprinkling
- 50 ml cream
- 1 spoon Cognac
- ½ arb.sh. Cardamom
- 350 g flour
- 500 ml oil/grease for frying
Instructions
- Beat the egg yolks with the icing sugar until fluffy.
- Whip the cream. Fold the whipped cream into the egg yolks.
- Add the cognac and the cardamom. Add the flour in batches. You can keep some of the flour for the cocoa and sprinkling. I oil the cake so I put in all the flour.
- Place the kneaded dough in the fridge for an hour. The dough will not crumble if you let it rest overnight in the fridge.
- Divide the rested dough into 3-4 parts, one of which is to be rolled out and the other left covered.
- Roll out roughly rectangular. Cut into rhombi, making slits in the middle.
- Fold one side over the slit. The result is a doughnut.
- Fry in hot fat. Bake on both sides. To prevent burning and to make it fry more evenly, I add a piece of green potato to the oil.
- Place the baked ones on a kitchen paper towel to drain off excess fat. Sprinkle with icing sugar and taste.
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