In my long search for the best donut dish, I have attempted dozens of various dishes, techniques and treatments. I can quite with confidence state that this is the best donut recipe ever.
Prior to we continue, to make the dough for this recipe, you will need a strong bowl mixer, like a Kenwood or Kitchenaid, as mixing the dough will check your machine. To begin, determine 500g strong white bread flour into your mixer bowl. Include 15g instant dry yeast, 60g sugar, 10ml great salt, the enthusiasm of half a lemon, 4 eggs lightly beaten and 150ml water. In addition, measure out 125g softened saltless butter and put this aside. Put the bowl on your mixer with the dough hook connected. Mix the dough on medium speed for about 8 minutes, and the dough leaves tidy from the side of the bowl. Scrape the dough down from the hook and include one 5th of the butter to the bowl. Mix this at medium high speed. Add another 25g of butter every minute and continue blending up until all of the butter is combined with the dough. The dough will be shiny, extremely flexible and smooth. Transfer the dough to a bowl, cover with clingfilm and enable this to rise till doubled in size ... about an hour. Knock the dough back, recover the bowl and location this in your refrigerator over night. The following day remove the dough from the refrigerator and divide it into 20 x 50g portions. Roll each part into a ball, flatten it into a disc and move it to a gently floured baking sheet, leaving about an inch in between every one. As soon as all of the donuts are formed, lightly cover the sheet with clingfilm. Enable these to rise for 4 hours in a warm place. If any of the donuts have actually stuck to one another, merely separate them using a knife. Half fill a big pan with oil and heat this to 180c or 350f. Fry the donuts in batches for 4 minutes, turning midway through. Remove them from the oil using a slotted spoon and drain pipes any excess oil on cooking area paper. Toss the donuts in caster sugar and you're ready to sample the best donuts ever.
Ingredients: 500g Strong white bread flour 15g yeast 60g Sugar Enthusiasm of 1/2 lemon 4 Eggs, gently beaten 10ml Salt 150ml Water 125ml Softened unsalted butter Oil for frying Caster sugar for coating
Scrape the dough down from the hook and add one fifth of the butter to the bowl. Include another 25g of butter every minute and continue blending up until all of the butter is integrated with the dough. The following day eliminate the dough from the fridge and divide it into 20 x 50g portions. Roll each portion into a ball, flatten it into a disc and transfer it to a gently floured baking sheet, leaving about an inch in between each one. Once all of the donuts are formed, lightly cover the sheet with clingfilm.
