Lent season donuts with fruit foam

Donuts with fruit foam on a tray

During February and March, entertainment is provided - whether at balls in festive robes, or at village entertainment accompanied by masks, everywhere we can enjoy a delicious Lent season treat - fried doughnuts. We bring you a recipe for donuts with fruit foam that will immediately win the hearts (and taste buds) of young and old alike. You can easily bake them at home in the handy Orava FR-111 compact fryer. The donuts will be as soft as foam the next day thanks to the boiled potatoes added to the dough.

Ingredients:

Dough: 600 g special plain flour, 160 g boiled potatoes, 350 ml milk, 50 g butter, 50 ml rum, 2 egg yolks, 40 g yeast, 1 tbsp powdered sugar, 1 tsp salt

Fruit frosting: 2 egg whites, 150 g granulated sugar, 30 ml lemon juice, 1 tablespoon of your favourite fruit jam

How to do it:

Crumble the fresh yeast into the warm milk. Sprinkle powdered sugar. Mix everything well to form yeast. Put the mug with yeast in warm water and let it ferment for 10 minutes.
Finely grate the boiled potatoes.
Separate the yolks from the whites.
Add melted butter, egg yolks, rum and salt to the yeast. Mix everything together. Sprinkle the sifted plain flour and add the potatoes at the end.
Mix everything well either by hand or with the help of a smart food processor from Orava.
Sprinkle the top of the dough with a little flour, cover the dough and let it rise in a warm place for 30 minutes.
After rising, transfer the dough to a floured board. Shape the dough into a loaf and roll it out to a thickness of 1.5 cm. Cut out circles with a diameter of 6 cm from the dough.
Heat the oil in the fryer. For frying, use enough oil so that the donuts float in it.
Make a hole in each donut wheel with your finger. Remove excess flour from each wheel. Bake the donuts in the deep fryer first with the hole down, then the hole will not close during baking. Fry the donuts until golden.
After removing from the fryer, place them on a paper napkin with the hole facing down so that the donut gets rid of excess fat. Leave the fried donuts to cool and in the meantime prepare the fruit mousse.
Beat the egg whites until frothy and place them in a steam bath bowl. Add the sugar and mix so that the sugar is absorbed into the egg whites. Continue to stir only occasionally. Steam the egg whites to a temperature of about 76 degrees Celsius so that they are pasteurized and ready for consumption.
Beat the egg whites in a bowl outside the water bath until thick foam for about 5 minutes, then add lemon juice to the foam and beat again for 5 minutes.
Add thick jam to the foam to taste and beat for about 3 minutes.
Put jam in the well of each donut (ideally the kind you added to the fruit mousse). To make the donuts look a little more festive, apply fruit mousse to them using a pastry bag with a decorative tip. Don't skimp on the foam - thanks to the added lemon and more sour jam, the foam is not too sweet, so you can finally sprinkle the donuts with powdered sugar if you like.