Puff Pastry Doughnuts

For the puff pastry doughnuts, finely grate Tilsiter, mix with egg yolk and season with salt and white pepper. Beat the egg whites until firm and add to the mixture together with the white wine.

Form balls from the mixture with a spoon and roll in breadcrumbs. Cover the balls with puff pastry and fry them in hot cooking oil. Serve the puff pastry doughnuts hot, skewered on toothpicks.

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