Decorated little doughnuts

Name: Decorated little doughnuts
Total time: 50 min
Yield: about 20-25 pcs
Cuisine: Hungarian
Ingredients: 7 egg yolks; 140 g sugar; stiff foam whipped from 7 egg whites; 100 g fine (crumb) flour; 50 g sugar cubes; juice of 1 orange; 1 small glass of rum; sponge cake crumbs (enough to thicken the mixture); foam of 2 eggs for the coating; 140 g sugar for the coating

Time: 50 minabout 20-25 pcsapprox. 150 kcal / serving (estimated)approx. 6 g protein / serving

Decorated little doughnuts (illustration)

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Method

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Beat the egg yolks with the sugar until foamy.
Gently fold in the stiff egg white foam, then carefully add the flour.
Pipe small mounds onto a paper-lined baking tray using a piping bag.
Bake over low heat (160-170°C) until golden.
For the punch mixture, boil the sugar cubes with the orange juice and rum, then stir in enough sponge cake crumbs to make it very thick.
Place small mounds of the punch mixture on the cooled doughnuts.
For the egg coating, beat the foam of the 2 eggs with the sugar over heat until stiff, and coat the doughnuts with it using a piping bag.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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