Crumbly shortcrust pastry donuts and the snack becomes a delight for the palate
A bit of manual work, but it's totally worth it, because these crumbly shortcrust donuts will make us all love them.
The base is shortcrust pastry without butter, the filling is a jam of our choice and preferably homemade.
This is how crumbly shortcrust pastry donuts were born, transforming a snack (or even breakfast) into a feast for the palate.
Crumbly shortcrust pastry donuts: storage and recipe
The crumbly shortcrust pastry donuts without butter can be stored in a carton of milk for 3 days after baking, always remaining soft and fragrant.
- Ingredients: For the shortcrust pastry
- 400 g of
- 00 flour
- 2 medium eggs
- 120 g of granulated sugar
- 80 ml of seed oil
- 1 vanilla pod
- 8 g of baking powder
- 1 cup of milk For the filling
- 200 g of apricot jam
Preparation: Crumbly shortcrust pastry donuts
The first step in this recipe is the base, the butter-free shortcrust pastry. Crack the eggs into a bowl, add the sugar and the seeds from the vanilla pod. Then begin beating them with an electric mixer on medium speed.
When the mixture begins to form a smooth, homogeneous mass, add the seed oil and milk all at once and continue mixing. Now it's time to add the dry ingredients. Add the sifted flour and baking powder, mix quickly, and then knead everything well until the dough is smooth.
All we have to do is wrap the shortcrust pastry in plastic wrap and refrigerate it for at least 1 hour. This will make it easy to handle when we need to shape our donuts. After letting the pastry rest, we take it out and move on to the second step of the recipe. Remove the dough from the refrigerator and divide it in half. Then, roll out each half into two rectangles about 0.5 cm thick and spread the jam filling. Then, roll the jam-filled rolls up like a strudel, seal the edges well, and place them on a baking sheet lined with parchment paper. Brush the surface with milk and bake in a preheated oven at 180°C (350°F) for about 25 minutes. We don't need the donuts to be golden brown, just cooked through.
Once everything is ready, remove from the oven and let cool. Then cut the rolls into slices about 4 centimeters thick, and our crumbly shortcrust pastry donuts will be ready to serve.
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