Funky Gundel Donuts
15 pieces
These Gundel Donuts are a playful take on a beloved Hungarian dessert. The combination of fluffy dough, nutty filling, and decadent chocolate sauce is pure indulgence. Try them at home and bring a little funky to your dessert game!
15 pieces
Ingredients
For the Donut Dough (15 donuts):
220 ml milk
25 g fresh yeast
60 g granulated sugar
500 g all-purpose flour
3 egg yolks
1 pinch of salt
45 g soft butter
2 tbsp rum
Plenty of oil for frying
For the Walnut Filling:
200 ml heavy cream
120 g granulated sugar
180 g ground walnuts
Grated zest of 2 oranges
1 tsp ground cinnamon
For the Chocolate Sauce:
200 ml milk
120 g 60% dark chocolate
60 g granulated sugar
1 packet vanilla sugar (8 g)
3 tbsp cocoa powder
10 g butter
2 tbsp rum
For Topping:
1 tbsp powdered sugar
Instructions
1. Prepare the Dough:
Warm the milk and dissolve the yeast with a pinch of sugar. Let it activate for 5–10 minutes.
In a mixing bowl, sift the flour and add the egg yolks, salt, sugar, and the activated yeast mixture. Knead on low speed for 5 minutes.
Add the butter and rum, then knead for another 5 minutes until the dough is smooth.
Cover the bowl with plastic wrap and let the dough rise in a warm place for 30 minutes.
2. Make the Walnut Filling:
Combine all the filling ingredients in a small saucepan. Bring to a gentle boil and simmer for 1 minute.
Let the mixture cool, then transfer it to a piping bag.
3. Prepare the Chocolate Sauce:
In a small saucepan, combine all the sauce ingredients. Heat gently, stirring constantly, until smooth and glossy. Avoid boiling.
4. Shape the Donuts:
Divide the risen dough into 65 g portions and roll them into small balls, like mini bread rolls.
Arrange the balls on a baking tray, cover with a kitchen towel, and let them rise for another 20 minutes.
5. Fry the Donuts:
Heat oil in a large pot to 165–170°C (330–340°F).
Fry the donuts in batches. Cover the pot with a lid and fry for 2 minutes on one side, then flip and fry uncovered for another 2 minutes.
Drain the donuts on a wire rack and let them cool slightly.
6. Assemble the Gundel Donuts:
Using a piping bag, inject the walnut filling into the center of each donut.
Dust with powdered sugar and generously pour the warm chocolate sauce over the top.