Donuts

August 29, 2018

Half

Donuts are also known as donuts or sweet bread rolls. It is said that the first donuts were made in northern European countries specifically in the medieval era, their origin may be in the Dutch Christmas sweet oliebollen. The shape of the donuts is attributed to a sailor named Hanson Gregory, who would be responsible for placing that hole in the middle to facilitate better frying, thus preventing it from being a bit raw. In our country, its beginnings are recorded in 1962, marking its presence and evolving in the market, offering a wide variety of alternatives for these donuts. You've probably already tried donuts decorated with sprinkles, chocolate or arequipe. And the fillings are the most delicious, they can be filled with pastry cream, jams or custard. Definitely endless alternatives for those who love these donuts. There is no single donut recipe , nor the tastiest one, as these can vary from their preparation to their presentation. What does exist is the versatility of formulas to prepare them.

DONUT RECIPE

Ingredients (18 donuts about 7 cm in diameter)

Mass:

200 ml of warm water
30 ml warm semi-skimmed milk
9 g dry yeast
500 g eco strength flour
zest of 1 lemon
1 vanilla pod
80 g sugar
10 g salt
1 egg
75 g pomade butter

Besides:

oil for frying

Glazed:

200 g icing sugar
50 ml of water or milk

Preparation (4 hours approx.): 1. Mix the water, milk and yeast. 2. In a large bowl, mix the flour, lemon zest, vanilla pulp, sugar and salt. 3. Add the egg, butter and the water, milk and yeast mixture. Knead until smooth and homogeneous.

4. Lightly spread the dough with oil and let it rest for an hour in a bowl covered with plastic wrap. Or until it doubles in volume. 5. Once the dough has fermented, stretch it to a thickness of 1 cm. 6. Cut the donuts with a special donut cutter or with two round molds of different sizes. 7. Place the donuts on baking paper, well distanced from each other so that they do not stick together when they ferment. Cover the donuts with a cotton cloth. Let them ferment for approximately an hour.-Repeat the process with the leftover dough. If it shrinks when you stretch the dough again, let it rest for about 10 minutes.