Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Flat grater
Measuring cup
Pan
Tablespoon
Teaspoon
small bowl
Piping bag with a smooth nozzle
Kitchen scales
Cooling rack
Dough scraper
Cling film
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Grate the pears into a bowl. Add the flour, baking powder, yeast, cinnamon, vanilla and salt, mix. Pour in the water, mix to form a dough. Cover and leave to rise at room temperature for approx. 1 hr.
To shape the doughnuts
Shape the dough into 9 balls, place on baking tray lined with baking paper, flatten into circles (approx. 6 cm in diameter). Using the back part of a smooth piping nozzle (approx. 14 mm in diameter), make a hole in the centre of each circle, cover the dough rings and cut-out dough balls and leave to rise for a further 30 mins.
Butter
Melt the butter in a pan, brush the ring doughnuts and dough balls with the melted butter.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C, remove, allow to cool slightly on a rack.
Icing
Combine the icing sugar, water and cinnamon, brush the doughnuts with the icing. Sprinkle with sugar pearls, leave the doughnuts to dry.
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