For 10 to 20 persons. Preparation time 1hour 45mins. + 2 hours. (not including the puff pastry)
- 750 to 1,000g of puff pastry,
- egg yolk to give a golden finish.
- Compote of apples with 3 types of Valais apples (Idared, Boskop, Golden, Maigold,…)
- 125g AOP Valais rye bread (the inside only, no crust)
- 60g butter
- 60g raisins
- 1 vanilla pod
- 60g ground hazelnuts
- 125g sugar
- Ground cinnamon
- Zest and juice of one lemon
- 1.5 dl of Fendant wine
1. Macerate the raisins in the Fendant for 1hour.
Preparation of the compote
2. Peel, trim and slice the apples into 8 pieces.
3. Put the apples in a pan, squeeze over the lemon juice, add a small piece of butter, a drop of water, sugar and cinnamon and the pulp of the vanilla pod.
4. Mix well, cover the compote and cook on a low heat until the apples begin to break up and soften.
5. Remove from the stove and leave to cool down.
Preparation of the stuffing
6. Fry the soft centre of the rye bread in a small amount of butter for a few minutes.
7. Place it in the terrine dish and add all the other ingredients for the stuffing, including the Fendant and raisins.
8. Mix well and leave to cool in the refrigerator for two hours.
Making the doughnuts
9. Roll out the puff paste to a thickness of 2mm and cut in rounds of 8-10 cm in diameter using a pastry cutter.
10. Brush the edges of the rounds with the egg yolk. Place a well filled tea spoon of stuffing in the middle of each round.
11. Fold the pastry in two to form a half moon, by pressing evenly on the edges. Make a jagged pattern by pressing with a fork.
12. Place the doughnuts in a cool area as they are made and continue making them until all the pastry and stuffing is used up.
13. Preheat the oven to 220°C.
14. Brush the doughnuts with the egg yolk and place in the oven for approximately 20 to 25 minutes.
Tasty tip: Doughnuts can be eaten warm or cold. They can be accompanied by a Mund saffron cream.
Drink: A mellow white wine: Malvoisie, Johannisberg, Ermitage