French donuts

French donuts

500 g flour
18 g yeast
50g sugar
10 g salt
5 pieces of chicken eggs.
75 g of water
butter 200g

The bowl put the flour, salt, sugar, yeast (yeast and salt must lie in different parts of the bowl), eggs and water. Oil, chopped into cubes, send in the refrigerator.

Stir mixer — as long as that in test no traces of flour.

The three parties interfere with the test oil — as long as the test will not be able to see pieces of butter. If the hand mixer can not handle, can be mixed in the oil hands and even better to act at this stage pastry scraper to the butter has melted from the heat source.

Cover with cling film and send it in the fridge for 2 hours.

Divide the dough into two parts (one that is not used again, cover with foil and send in the refrigerator to the dough once again not heated). The dough is rolled into a ball and roll out with a rolling pin to a thickness of 0.4-0.5 cm.

Cut circles with a diameter of 6-7 cm.

Each done thumb (or convenient) in the middle of the hole

Wrap one end of the circle inside the hole.

I should get a bundle.

Try not to keep long in the future donuts hands to again avoid the «thawing».

Liter of sunflower oil heated to 170-180 degrees to the pan (no higher). Fry donuts batches, turning them into oil, so that they become golden on all sides and evenly roasted.

Share on a paper towel to get rid of excess oil.

Sprinkle with powdered sugar — and you’re done!

Most properly in preparing these donuts after two o’clock dough held in the refrigerator, to form it into a ball, back cover with foil and send in the refrigerator overnight.
Choose a large pot for cooking (for example, five-liter) to form for each tab, the foam does not run away.
After frying the first batch of a donut try to make sure he did not go inside raw. If the outside of the donut fried and raw inside, so the oil temperature is very high, and no time to fry the donut.

Bon Appetit!

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