Ice Cream Doughnuts with Strawberry Puree

Using an ice cream scoop, cut out balls of ice cream (use remainder elsewhere). Place side by side on a tray and freeze until completely hard.

Cream butter with sugar (I) and vanilla sugar until thick. Add half of the sour cream or crème fraiche, flour, eggs and baking powder and mix until smooth. Let the dough rest for half an hour.

Rinse the strawberries, cut the strawberries in half with the green and set aside. Clean the rest, cut them in half and crush them with the remaining sugar. Pass through a fine sieve and set aside to cool.

Divide the dough into 6 equal pieces. Roll out one piece on the floured surface to a square of 20 x 20 cm. Mix remaining egg with water and brush the square thinly with it. Place a frozen ice cream scoop in the center of the top half of the dough. Place the bottom half of the dough over the ice cream and press firmly around the ball. Leave a 1 cm border and cut the remaining dough into small pieces. Press the edge of the dough firmly with a fork. Important: the dough must be completely intact all around so that the ice cream does not leak out during baking! Freeze the ice doughnut on the spot. Make the rest of the ice doughnuts in the same way and freeze for at least 1 hour.

Heat the fat in a deep fryer or in a wide saucepan to 200DurchmesserC. Fry the doughnuts one by one until golden brown and place them on kitchen roll. Mix the ice doughnuts with the strawberry puree, the h

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