Unold 58760 Notice D'utilisation page 24

Heat the oil to 170 °C. Turn the cutlets in the
batter and bake for about 6 min. in the oil.
lemon pike-perch
4 pike-perch fillets of 200 g each, juice of 1 le-
mon, salt and pepper, 100 g flour, 1 beaten egg,
100 g bread crumbs, 2 tblsp grated lemon peel,
2 tblsp chopped lemon balm, 2 lemons
Wash the fish fillets under cold water and dry
them. Sprinkle with lemon juice.
Season the fish with salt and pepper, turn in
flour and egg.
Mix the bread crumbs with the lemon peels and
the balm and bread the fillets in this mixtures.
Bake the fish fillets for about 10 min. in the oil,
garnish with lemon slices.
Filled doughnuts
500 g flour, 7 g dry yeast, 100 g sugar, 125 ml
milk, 100 g soft butter, 2 eggs, 1 pinch of salt,
2 bags vanilla sugar, 1 tblsp rum, 200 g rosebud
jam
Prepare a dough from flour, yeast, sugar, warm
milk, butter, eggs, salt, vanilla sugar and let the
dough rise.
Roll the dough 1 cm thick, and mark circles with
a glass. Put 1 tsp of jam on each circle, cover
it with the second dough plate and cut out the
circles. Put the balls on a wood surface, cover it
with a towel and let it rise for another 30 min.
Heat oil to 170 °C. Fry the doughnuts 3 min.
from each side, take it out of the oil and sprinkle
it with powder sugar.
Fruits in batter
400 g fresh fruits (e. g. pineapple, apricots, ba-
nanas, pears or apples), 150 g wheat flour, 50 g
coconut flakes, 1 pinch of salt, 2 tblsp sugar,
150 ml milk, 1 egg
The authors have thoroughly considered and tested the recipes included in these operating
instructions. Nevertheless, a guarantee cannot be accepted. The authors, respectively UNOLD AG
and their assignees shall not be liable for personal injuries, material damages and financial loss.
24
Prepare a smooth batter of flour, coconut flakes,
salt, sugar, milk and egg. Leave the dough for
about 30 min.
Peel the fruits and cut it into pieces.
Heat the oil to 170 °C. Immerse the fruit pieces
into the batter and fry them until they become
golden. Sprinkle with icing sugar and serve pure
or with vanilla sauce or ice cream.
Doughnuts
¼ l milk, 100 g butter, 2 tblsp sugar, 2 bags
of vanilla sugar, 1 pinch of salt, 150 g flour,
4 eggs
Cook milk with grease, sugar, vanilla sugar and
salt on the stove. Add the flour and stir until the
dough loosens from the bottom. Let the dough
cool down. Then add one egg after the other. Fill
the dough into a piping bag, and spray circles on
a baking paper.
Heat oil to 170 °C. Let the doughnuts slide into
the grease and bake it 2 min. from each side.
cream cheese doughnuts
100 g soft butter, 150 g sugar, 2 bags vanil-
la sugar, 4 eggs, 1 pinch of cinnamon, 500 g
cream cheese, 250 g flour
Prepare a dough from butter, sugar, vanilla su-
gar, eggs, cream cheese and flour.
Heat the oil to 170 °C. Make small balls by me-
ans of a spoon and give them into the hot oil.
Attention: Do not fry too many balls at the same
time, as the grease will become foamy.
Bake the balls about 1.5 min. on each side and
take them out of grease. Turn in sugar mixed
with cinnamon.