Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Carnival doughnuts according to the original Ströck recipe
The Ströck bakery's doughnuts have already won numerous prizes. Master baker Ströck reveals the original Ströck recipe.
Preparation time: 1 hour
For about 15 doughnuts
Preparation time: One hour and about two hours resting time
Difficulty level: 4 out of 5
Foodstyling: Pierre Reboul
| Ingredients (15 servings) | ||
|---|---|---|
| 500 | g | Flour, type 700 |
| 20 | g | Fresh yeast |
| 5 | piece(s) | Egg yolk |
| 250-300 | ml | Milk, depending on the flour and humidity |
| 50 | g | Butter |
| 60 | g | Sugar |
| 25 | ml | Rum, e.g. Austrian straw 60 |
| 2 | piece(s) | Vanilla pods, halved and the seeds scraped out |
| 15 | g | Salt |
| 2 | l | neutral vegetable oil or 2 kg lard for frying |
| 1 | glass | Apricot jam, strained (approx. 300 g) |
| Lemon zest | ||
| Powdered sugar | ||
- Dissolve the yeast in the milk, leave to stand for 30 minutes and then add the lemon zest and the scraped vanilla pulp.
- Place the flour, egg yolk and about two thirds of the milk in a bowl and knead the mixture with the dough hooks until a dough forms. Mix in the sugar and the rest of the milk. When the dough has a smooth consistency, add the butter and continue mixing until it is fully incorporated. It is better to knead a little longer, it is almost impossible to work the dough too much.
- Leave to rest briefly until the dough has relaxed a little (about 15 minutes). Then divide into pieces of 40 grams each, shape into balls and place on baking paper. Cover and leave to rise until they have roughly tripled in size (takes about two hours).
- Half an hour before baking, heat the lard to about 160 °C. Place the doughnuts in the pan and bake on one side until they have a nice golden color. Then turn and bake on the other side. The second side browns faster - probably because the dough is already preheated.
- Remove from the lard with a slotted spoon, place on baking paper, leave to cool briefly and drain. As soon as the doughnuts are cool enough to handle, fill them with jam using a piping bag and sprinkle with powdered sugar. Enjoy while still hot and finally know how good a doughnut can actually taste.
