Indian doughnuts

Name: Indian doughnuts
Total time: 1 h 15 min
Yield: 12 pieces
Cuisine: Hungarian
Ingredients: 3 egg whites; 50 g sugar; 2 egg yolks; 60 g plain flour; 1 pinch salt; 2 dl heavy cream; 1 tbsp vanilla sugar; 4 tbsp apricot jam; 100 g dark chocolate; 1 dl heavy cream for the chocolate glaze; butter and flour for the molds

Time: 1 hour 15 min12 piecesapprox. 210 kcal / serving (estimated)approx. 5 g protein / serving

The Indus doughnut is a classic of Hungarian pastry shops: light, airy sponge doughnuts filled with whipped cream and apricot jam, coated in chocolate glaze. It is easy to make at home. Best on the day it is made.

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Method

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Preheat the oven to 180 °C (165 °C fan). Grease the doughnut molds or muffin tin and dust with flour.
Whip the egg whites with a pinch of salt until stiff, gradually adding the sugar. You should get a glossy, firm meringue.
Fold in the egg yolks one at a time, then sift in the flour in two batches and fold gently.
Spoon the batter into the molds (two-thirds full) and bake for 12-15 minutes, until the tops are golden. Remove and cool on a rack.
Whip the cream with the vanilla sugar until stiff. Cut the tops off the cooled cakes, hollow them slightly, spread with jam, and pipe in the whipped cream.
Heat the cream and pour it over the chocolate, stirring until smooth. Cool until lukewarm and dip the tops in it. Chill to set. Eat the same day.

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

Tips

Fold the batter gently so the cakes stay airy.
Grease the molds well so they come out easily.
Fill with whipped cream just before serving.
You can bake them in a muffin tin.

Frequently asked questions

Can it be prepared ahead?

The sponge can, but fill and glaze on the day.

Without doughnut molds?

Use a muffin tin or small silicone molds.

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