Chestnut doughnuts

Ingredients	Dough: 750 gr wheat flour 250 gr rye flour 100 gr softened butter 1/8 l milk 2 egg yolks, salt ¼ l cream 1-2 tbsp rum Filling: 400 gr pureed chestnuts 350 gr sugar 1 glass water 1 tbsp honey 1 tbsp cinnamon powder 1 tsp rum
Instructions	Knead the batter ingredients into a moderate, flat dough, then wrap in aluminium foil and let sit for at least two hours. Flavour the chestnut puree to taste with honey, cinnamon and rum. This should yield a soft mass. Thin with the sugar water if necessary. Roll the dough thinly onto two sheets. Place the filling into heaps on one sheet, then place the second sheet on the top. Then cut out dough pieces with a doughnut wheel. Fry the doughnuts in a large quantity of hot fat. Sprinkle with powdered sugar before serving. Mama Burger from the Hotel Patriarch in South Tyrol wishes you bon appetit!

Ingredients

Dough:
750 gr wheat flour
250 gr rye flour
100 gr softened butter
1/8 l milk
2 egg yolks, salt
¼ l cream
1-2 tbsp rum

Filling:
400 gr pureed chestnuts
350 gr sugar
1 glass water
1 tbsp honey
1 tbsp cinnamon powder
1 tsp rum

Instructions

Knead the batter ingredients into a moderate, flat dough, then wrap in aluminium foil and let sit for at least two hours. Flavour the chestnut puree to taste with honey, cinnamon and rum. This should yield a soft mass. Thin with the sugar water if necessary.
Roll the dough thinly onto two sheets. Place the filling into heaps on one sheet, then place the second sheet on the top. Then cut out dough pieces with a doughnut wheel. Fry the doughnuts in a large quantity of hot fat. Sprinkle with powdered sugar before serving.

Mama Burger from the Hotel Patriarch in South Tyrol wishes you bon appetit!

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