I hope you're ready to make the most delicious doughnuts you'll ever make. If so, you'll love the result.
The secret to these donuts is truly their special dough. It contains butter, eggs, and egg yolks, all of which enrich it with texture and flavor, making it one of the most delicious doughs you can find.
To help the doughnuts keep their shape when transferring them to the oil for frying, I use the parchment paper square method. After shaping the doughnut, I place it on a square of parchment paper and let it rise. This way, when frying, it's much easier to simply pick up the doughnut with the parchment paper and transfer it to the oil than to try and break the dough itself.
Donuts
Approximately 12 to 15 doughnuts, each 8.5 cm in diameter
Use a 250ml cup.
Ingredients:
For the dough:
½ kilo of flour (500 g)
¼ cup of sugar
1 tablespoon of dry yeast
½ teaspoon of salt
2 eggs + 2 egg yolks (preferably at room temperature)
2/3 of a cup of milk
100g of butter cut into cubes
Approximately 1 to 2 liters of oil for frying the doughnuts
Flour for kneading
Preparation:
Dough:
Place the milk and butter in a microwave-safe container. Microwave for one minute, or until some of the butter has melted and there are still some lumps (the milk should not be too hot). Stir the butter into the milk until most of the butter has melted.
Transfer the flour through a sieve directly into the food processor bowl.
Add the sugar, dry yeast, and salt. Attach the dough hook and mix the dry ingredients briefly.
Add the eggs and egg yolks, turn on the mixer to low speed, and begin adding the butter and milk mixture in a thin stream. Increase the mixer speed to medium and knead the dough for about 10 minutes, until it pulls away slightly from the sides of the bowl but remains very sticky at the bottom (I like to slightly increase the mixer speed towards the end and knead at high speed for a few seconds). The final dough will be slightly sticky.
Grease a small bowl. Form the dough into a ball and transfer it to the greased bowl. Lightly grease the surface of the dough, cover the bowl with plastic wrap, and let it rise for about two hours until it has doubled in size.
Donut design:
Cut out approximately 15 squares of parchment paper (approximately 10 cm by 10 cm).
Lightly flour the work surface. Place the dough on the floured work surface and lightly flour the surface of the dough.
Roll out the dough to a thickness of approximately 1.5 cm. Cut out circles of dough using a cookie cutter and place each circle with a hole in it onto a square of parchment paper. Set the doughnut holes aside on a baking sheet lined with parchment paper. Gather the remaining dough into a ball, cover with a towel, and let it rest for 5 minutes.
Cover the doughnuts and the holes in the doughnuts with a towel and let them rise for about 45 to 60 minutes, until they have slightly doubled in size.
Frying:
In a medium, wide saucepan, heat the oil deep over medium heat to a temperature of 160-170 degrees or until, when an inverted wooden spoon is inserted, small bubbles appear near the wooden spoon.
Lift the doughnut using the square of parchment paper and gently place it in the hot oil upside down (see video). Fry for 1.5 to 2 minutes until golden brown on one side, then turn and fry for another 1.5 to 2 minutes until golden brown on the other side. Also fry the doughnut holes and place them in the oil so that the side that was on top is now upside down.
Place on a cooling rack lined with absorbent paper.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
Find all our recipes in just one click!
Yule Log Recipes Dessert recipes Birthday cake recipes Halavi cake recipes Breakfast cake recipes Cookie recipes Recipes for oriental cakes Quick recipes Pie recipes Cooking recipes
Rate this recipe
0 People Rated This Recipe
Average Rating
No comments yet.