Learn how to prepare fresh, light and moist ring donuts, and with just the right amount of fat absorption. I was not sure whether they sould be spelled donuts, or doughnuts, but after extensive research (5 minutes googling), I found out that this pastry can trully be spelled either way. And after all we are not going to marry them, just eat them, so it might be better not to know their name. I hope you enjoy the recipe! Please let me know if you give it a try!
Prep time: 30 min (plus resting time, 2 to 3 hours)
Cooking time: 20 min
Yield: 24 donuts
- 300 gr. strong wheat flour
- 200 gr all purpose flour
- 80 gr. sugar
- 5 gr. salt
- 20 gr. powdered milk
- 20 gr dry instant yeast
- 230 gr. water
- 1 egg (medium size)
- 40 gr. lard (you might use butter)
- Start by mixing dry ingredients: flours, sugar, salt, milk, and dry yeast.
- Add water, and beaten egg. Knead dough about 5 minutes
- Add lard (room temperature) and knead until soft and smooth. Add some flour if the dough is too sticky, but be careful not to add too much (I never add any). Shape into a ball, and let it rest in a bowl, covered with a cloth, for 1 or 2 hours, until doubled in size
- Roll the dough on a slightly floured surface to a thickness of 1 cm. Cut the donuts using a donut cutter, or two cookie cutters. Place the donuts on a baking sheet covered with paper parchment, and let them rise for 30 minutes to 1 hour
- Heat vegetable oil in deep fryer to 350°. Slide doughnuts into hot oil with wide spatula and fry until golden brown, about 1 minute on each side.
- Drain them on paper towels, and dip the doughnuts in sugar glaze. Set on rack until cooled (if you are strong enough to wait)
- Sugar glaze: mix two cups confectioners’ sugar and 4 tbs water
Source: i-recetas (slightly adapted)