Ingredients portion 6
Butter 80 g
Vanilla bean 1 piece
Wheat flour 50 g
Chicken egg 1 piece
Strawberry 200 g
Pectin 30 g
Gelatin in plates 1 piece
Cooking instructions 25 minutes + 1 day
1 Peel the strawberries the day before and cut them into small cubes. Cook them in a saucepan over a low heat for 10 minutes with 30 g sugar, add the fruit pectin and cook for another 10-15 minutes. At the end of the cooking time, add the gelatine soaked in cold water and wrung out. Place in the refrigerator overnight to allow the mixture to cool thoroughly.
2 The next day, bring the milk, butter and vanilla pods to a gentle boil in a saucepan. Bring to the boil for 10 seconds, remove from the heat and stir in the flour, stirring vigorously. Add the lightly beaten egg. Place a small amount of batter in each of the half-circular moulds. Press down with your thumb to make sure that the dough covers the sides of the moulds.
3 Place the strawberry filling in the cavity of each dough tin. Cover the filling with the rest of the doughnut pastry and freeze.
4 Heat the vegetable oil to 180 °C. To make sure that the oil is hot enough, place 1 doughnut in it: it should begin to brown immediately. Remove the doughnuts from their tin cups and fry them in the oil until they are lightly browned. Take them out, allow the oil to drain, coat them in coarse sugar and serve immediately.