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Mix the flour, the salt and the sugar and add the eggs one by one.
Add the melted butter (at room temperature) and the zests of lime. Mix thoroughly to obtain a homogeneous dough.
Leave the dough to rest for 2 hours approximately before thinning it with a pastry roll down to a thickness of 5 mm.
Cut away 6 cm x 2 cm rectangles and fry in oil at 170-180°C (340-355°F).
As soon as the doughnuts take a golden colour, drip-dry them on absorbing paper.
Prepare a hazelnut butter and leave to cool.
Mix the praline, the gianduja and the cocoa powder and then the hazelnut butter.
Keep in an airtight recipient at room temperature.
The next step is to dip the doughnuts in the spread before tasting…
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