Doughnut Burger

First prepare the filling.

Bring 200 ml of whipped cream to the boil. Melt the chocolate in it and let it cool down. Then put it in the refrigerator.

When it has cooled, add the cream stiffener and whip until stiff.

Whip the remaining whipped cream with cream stiffener and vanilla sugar before filling the doughnuts.

For the yeast dough, mix sugar, flour, salt and lemon zest in a bowl.

Heat the milk a little and melt the butter. Add the butter and milk to the flour mixture, as well as the crumbled yeast.

Mix the dough lightly. When the dough becomes firmer, you can knead it with your hands.

Cover the dough with plastic wrap and let it rise (in a warm place) until it has about doubled in volume.

Then shape the dough into balls about the size of a fist. Place them on a baking mat and flatten them a bit. Cover again with a cloth and let rise for 30 minutes.

Heat the baking fat to 160 °C.

Place the tops of the dough pieces in the shortening and bake for 3 minutes until light brown. Put a lid on the pan.

Turn the doughnuts and fry again for 2-3 minutes without the lid.

Lift out with a sieve scoop. Cool on a plate with paper towels.

For the topping of the doughnuts, cut the fruit into small pieces.

Cut the doughnuts open and top with whipped cream, chocolate cream, fruit and fruit of your choice. Finally sprinkle with powdered sugar.

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