Donuts-gingerbread with cream cheese, honey, raisins and nuts

250 g wheat flour (coarse)
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200 g fat cottage cheese

80 g butter

75 g flower honey

65 g raisins

65 g almonds

1 g vanilla

1 yolk

1 sachet of baking powder

1 tsp. nutmeg

1 tsp. lemon zest

1 tsp. ground cardamom

1 a pinch of sea salt

Impregnation:

100 g fructose

1 lemon (juice)

Optional:

30 g butter

coconut

For 5 minutes, pour the almonds in boiling water, then drain in a colander, remove the skin, Pat dry, and coarsely chop.

Sift the flour, remove the zest from one-third lemon.

The hill to fill in the capacity of a third of the flour in the middle to make a recess in it to put cold butter, cut into pieces, add the baking powder, sea salt, spices, lemon zest and add the egg yolks, stir elastic dough.

For a minute pour the raisins with boiling water, then drain in a colander and Pat dry, sprinkle with almonds, cottage cheese, vanilla and honey until smooth.

Stir cooked with cottage cheese and dough, gradually USEPA remaining flour, knead the smooth homogeneous dough.

Molded from the test roll, cut it into slices 2 cm thick, molded buns, put them on a greased baking sheet, each put a small piece of butter, bake the muffins-gingerbread with cream cheese, honey, raisins and nuts for 15-20 minutes until Browning.

Grind fructose in the flour and mix with lemon juice and pour this mixture is still hot gingerbread, sprinkle coconut flakes, for another 15 min to put for drying in a warm oven.