- 500 g all-purpose flour
- 40 g sugar
- 7 g fresh crumbled yeast
- 3 egg yolks
- zest of half a lemon
- 1 teaspoon salt
- 120 g soft unsalted butter
- about 1 l sunflower oil, for frying
- 130 ml whole milk
Doughnuts can be quite a challenge for even the most skilled homemakers. And we all love to prepare beautiful doughnuts for the carnival. Still, it happens that the doughnuts don't look quite right, that they are wrinkly and dry, and that instead of the filling there are big holes in them. Who is not familiar with this? We've put together a few tricks and tips for making homemade doughnuts that will be a guaranteed success.
This is definitely true! The preparation of a good yeast dough begins with the preparation of your workplace. It should be warm, without draughts. It should not be too dry, so that the dough does not dry out while rising. The ingredients needed for the preparation should be warm, ideally warmed to room temperature. This is especially true for eggs and butter. Flour should be carefully sifted into the bowl before use, so that the yeast gets the necessary air to rise well.
The ingredients needed for the preparation should be warm, ideally warmed to room temperature. Do not forget the utensils, for example, the bowl in which you want to prepare the dough for the doughnuts.
If the flour is added to the bowl without sifting it first, it will not absorb air. The easiest way to prepare the dough is to use type 400 flour. The dough should rise for a sufficient time, that is, at least until double in volume. Well-risen dough forms bubbles on the surface. The bubbles are a sign that the dough has risen sufficiently and that fluffy and airy doughnuts will be formed.
Not true. For the doughnut yeast dough is best to use only the yolk. You can make something else from the egg whites later. If whole eggs are used, the doughnuts can become dry and compact.
That's right. But you can also make it easier. The "ball weighing" system can be replaced by cutting with a cutter. The risen dough can be rolled out to about 5 cm thickness and shaped into balls with a round cutter.
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Let the dougg balls rise on a floured surface for about 20 minutes, or until an indentation you make with your finger quickly disappears. This is a sign that the doughnuts can now be fried.
Yes, but before that a word or two of advice. The doughnuts must be fried in enough oil, which must be very hot. You can tell that the oil is hot enough by dipping a spoon into it and if the oil is hot enough the bubbles will form. Then deep fry the doughnuts in hot oil for three to four minutes. And always remember, to cover them for the first few minutes after frying and then uncover them.
When the doughnuts are baked and slightly cooled, you can fill them with jam or any other filling you like. This time we chose a filling with BAM Vanilla Cream Mix. Cut the doughnuts in half and fill them with the vanilla cream mix using a piping bag.
The fried doughnuts are now ready, and here's an idea of what to do with the egg whites left over from making the doughnuts.