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Sugar Donuts

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    Hello, how about big, greedy and plump donuts?
    Personally, it’s my pleasure, I love it especially in this sugar-coated and not too fatty format. It’s crazy!
    So here’s a recipe
    And you plain or filled your donuts?
    My recipe is the same
    Ingredients for 10 to 12 large:
    -400g of T45 flour, -70g of sugar, -150ml of lukewarm milk, -40g of soft butter, 1 egg + 1 yolk, 1/2 tsp of salt, -18g of fresh yeast, frying oil and sugar.
    Ps: the secret to soft doughnuts is to let the dough rest sufficiently, ideally overnight.
    Read more on next page

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    In a food processor, knead the ingredients together except the butter until the dough mixes, then stir in the butter and knead for 5 minutes. Cover and let stand for 1 hour, then degas and place in the fridge overnight. After resting, put the dough on a well-floured work surface and roll it out to a thickness of 2cm, cut out rounds with a 7cm cookie cutter, place them on a large floured work surface or on baking paper, spacing them out, cover and let rise for 1 hour (they should double in volume) then cook them on each side in oil heat to 180*C. Drain the fritters and then coat them with white sugar.

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