And first place: cardamom donuts filled with pie bakery marzipan

In our donuts parade, the Swedish baked FIKA bakery donated the first place, so we had to ask for the recipe to restore their wonderful flavor, here it is for you

And first place: cardamom donuts filled with pie bakery marzipan

Watch the donuts parade that gave FIKA first place

Swedish symbol donuts with cardamom and marzipan scent (Photo: Dror Einav)

Symbol donuts (Photo: Dror Einav)

At the annual Walla Donuts parade, this year the Swedish Pika Bakery (FIKA) donations won first place. These are baked, richly textured donuts that combine spices like cardamom and saffron. We couldn't help but ask Michael (Michael) Rothschild, the man behind this magic, the recipe for saffron donuts filled with vanilla cream and marzipan sergeant donuts.

Rothschild, a immigrant from Sweden, opened Pique with the desire to bring to Israelis the unique flavors he left there. The name in Swedish means "a short coffee break accompanied by something sweet." Suits us a stamp.

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Symbol donuts filled with marzipan

Recipe By: Michael Rothschild, FIKA Bakery, Walla System! Food

1 rating / 3.75 stars

• 50 minutes work
• Three hours total
• Medium Difficulty Level
• 20 units

In the recipe for Chanukah bakeryDesigns Vegetarian DessertCookies

Donut symbolic donuts and marzipan filling (Photo: Dror Einav)

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Ingredients

• For dough

  • 100 grams of butter
  • 300 ml milk (1/4 cups)
  • 50 grams of fresh yeast (1 cube or bag)
  • 1 min
  • 1 teaspoon salt
  • 85 grams of sugar (1/2 cup less spoon)
  • 500 g white flour (1/2 3 cups)
  • 1 scrambled egg, for brushing

• Refillable

  • 200 grams of marzipan
  • 100m of milk
  • 300 ml of sweet cream

• For decoration

  • sugar powder

Preparation

How to make symbolic donuts with marzipan filling?

• Prepare the dough: Melt the butter in a saucepan, add the milk and heat to 37 degrees (warm and lukewarm temp).

• In the mixer bowl mix the yeast and add the halo. Pour the warm milk and butter into a bowl while stirring until the yeast melts (note that the milk is not too hot, otherwise the yeast will ruin).

• Stir in the salt, sugar, and almost all flour as well (leaving a little aside). Turn the mixer on with the kneading hook and mix for about 15 minutes. If needed add the remaining flour.

• Place the dough in a bowl, cover and swell 40 minutes until doubled.

• Place the puff pastry on a floured surface and cut it into 15 pieces for large donuts or 25 for small donuts. Make balls from the pieces with your hands and place in a lined baking sheet.

• Allow the balls to bubble for 60 minutes until doubled in volume and meanwhile heat the oven to a high temperature of 225 degrees.

• After the second swelling, brush the donuts in the scrambled egg and place in the bottom of the oven for 8-10 minutes. If small donuts are prepared, heat the oven to 250 degrees and bake for 5-7 minutes. Take out and let them cool.

• Preparation of the filling and assembly: Cut the donut heads (save them) and with a spoon drain their contents (about 2 teaspoons from each donut). Place the contents of the donuts in a bowl.

• Scrape the coarse marzipan over the grater and mix with the donut and milk crumbs until you get a creamy night. Fill the hollow donuts with batter.

• Beat the cream, place a spoonful of whipped cream over each donut or caress, and place over the donut head we cut.

• Sprinkle with powdered sugar and serve in a relatively deep dish, along with a cup of warm milk with cinnamon or coffee.

More pastry recipes

• Crumbles coated puffs

• Kade Nuts

• Honey cake and apples

• Tishpishti filled with dates and nuts

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