ReceptnaptárChestnut doughnuts
Chestnut "doughnuts" are not real doughnuts but tiny doughnut-shaped chestnut cakes: a dense chestnut base with a coffee-chocolate coating. The old recipe used ground chestnuts; today, ready-made chestnut purée also makes excellent, simple festive petits fours.
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Ingredients
Method
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- Preheat the oven to 170°C and line a tray of about 20×30 cm with baking paper.
- Knead the chestnut purée thoroughly with the sugar, vanilla sugar, egg yolks and flour with a mixer or by hand until smooth.
- Smooth the mixture into the tray, about 1 cm thick (wet hands or the back of a spoon make it easier). Bake at 170°C for 18-20 minutes, until the top is set. Cool completely.
- From the cooled sheet, cut rounds of 4-5 cm with a biscuit cutter, then cut the hole out of the middle with a smaller cutter so they look like doughnuts.
- Melt the dark chocolate with the coffee over steam or in the microwave in 30-second bursts, stir smooth, and dip the doughnuts in it or coat their tops. Set on a rack.
- Melt the white chocolate and drizzle thin lines on the doughnuts from a piping bag or with a fork. Store in a cool place until serving.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Smooth the mixture with wet hands or a wet spoon, because it is sticky.
- Cool the sheet completely before cutting, because it falls apart when warm.
- You can roll the cut-out scraps into balls; dipped in chocolate they make excellent bonbons.
- Instead of coffee you can add rum or orange liqueur to the chocolate.
- They keep in a well-closed box in the fridge for 5 days.
Frequently asked questions
Why is coffee needed for the chocolate?
Coffee deepens the flavour of the chocolate and slightly balances the sweetness of the chestnut; it can be left out.
Can they be frozen?
Yes, uncoated for 2 months; thaw in the fridge before coating.
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More hungarian ideas
- Filled wafers, Gerbeaud style
- Homestyle 'friar's' cake
- Cinnamon cards
- Almond or hazelnut kisses
- Sultan's bread
- Aniseed bread
- Vanilla pretzels
- Sugar pretzels
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