Donuts to Die For

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Ready for Breakfast

This was my first time to make donuts from scratch and I found that they were shockingly delicious! Warm fresh donuts have to be about the best treat for an early morning breakfast – or for anytime!

Actually, making donuts doesn’t take that much more time than baking bread. In fact, all processes are the same except that you need to fry the dough instead of bake it.

Recipe
(makes about 12 donuts)

170 ml water
8 grams instant dry yeast
3 eggs (room temperature)
500 grams flour
8 grams salt
100 grams butter (room temperature)
Water temperature should not be above 35°C / 95°F, or it will destroy the
yeast.
1.     In a bowl, mix  the flour, sugar
and yeast & salt. In another bowl, mix the eggs & milk then add to the flour
mixture and mix well with spatula.

2.  Put the dough on a flat surface and knead well until the dough is soft. Place the dough under a bowl and rest for 10
minutes. Then slowly incorporate the butter cubes and knead well with your hands
until the dough is glossy and smooth. Shape into a smooth ball and place in a clean bowl.

3.   Cover the bowl with
plastic wrap and leave to proof at a warm temperature for about 1 hour or until
doubled in size. Punch down the dough, then re-cover the bowl. Put in the
fridge to chill for 12 – 16 hours or overnight.

The doughnuts will be more delicious and easily digested if you leave them
to chill overnight. If you don’t have the time, leave that part out.
4.    The next day, take
the dough out of the fridge and cut it into 45 gram pieces. Shape them into
smooth, tight buns and place them on a baking tray lined with parchment paper. Leave plenty of room between them to proof. Leave for 1 hour, or until about doubled in size.

5. Get a heavy-based saucepan. Fill it up
to the halfway point with oil. Heat the oil to 155°C. Carefully remove
a couple of doughnuts from the baking tray, take care not to deflate them,
and put them into the oil. Fry for 3 minutes on each side until golden brown.
Remove from the oil and place on a tray lined with paper towels. Set aside to
cool before filling. Lightly dust with powdered sugar when they start to cool.

Custard filling

4 egg yolks
50 grams sugar
40 grams flour
6 grams gelatin (softened)

1.       Put milk in a
saucepan and bring slowly to a light boil.

2.       Meanwhile put egg
yolks, sugar and flour in a bowl and mix for a few seconds. Pour the
milk over the yolk mixture, whisking constantly then return the mixture to the
saucepan.

3.    Cook over medium low
heat, whisking constantly for about 5 minutes, until thickened then add the
softened gelatin. Pour into a bowl to cool.

4.    Place a sheet of plastic
wrap on the surface of the custard to prevent a skin forming. Leave to cool.

5.  To fill the donuts, fill a piping bag with the custard cream
and pipe it into the doughnuts. First, make a small hole in the donuts using a tooth pick to make filling the donuts easier then pipe in the custard. Sprinkle the doughnuts with powdered sugar
and eat them right away or store in an airtight tin. Enjoy

Custard cream is bursting out of the donuts

Breakfast buffet is ready

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