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Actually, making donuts doesn't take that much more time than baking bread. In fact, all processes are the same except that you need to fry the dough instead of bake it.
(makes about 12 donuts)
40 grams sugar170 ml water
8 grams instant dry yeast
3 eggs (room temperature)
500 grams flour
8 grams salt
100 grams butter (room temperature)
2. Put the dough on a flat surface and knead well until the dough is soft. Place the dough under a bowl and rest for 10 minutes. Then slowly incorporate the butter cubes and knead well with your hands until the dough is glossy and smooth. Shape into a smooth ball and place in a clean bowl.
3. Cover the bowl with plastic wrap and leave to proof at a warm temperature for about 1 hour or until doubled in size. Punch down the dough, then re-cover the bowl. Put in the fridge to chill for 12 - 16 hours or overnight.
The doughnuts will be more delicious and easily digested if you leave them to chill overnight. If you don't have the time, leave that part out. 4. The next day, take the dough out of the fridge and cut it into 45 gram pieces. Shape them into smooth, tight buns and place them on a baking tray lined with parchment paper. Leave plenty of room between them to proof. Leave for 1 hour, or until about doubled in size.
5. Get a heavy-based saucepan. Fill it up to the halfway point with oil. Heat the oil to 155°C. Carefully remove a couple of doughnuts from the baking tray, take care not to deflate them, and put them into the oil. Fry for 3 minutes on each side until golden brown. Remove from the oil and place on a tray lined with paper towels. Set aside to cool before filling. Lightly dust with powdered sugar when they start to cool.
500 grams milk4 egg yolks
50 grams sugar
40 grams flour
6 grams gelatin (softened)
1. Put milk in a saucepan and bring slowly to a light boil.
2. Meanwhile put egg yolks, sugar and flour in a bowl and mix for a few seconds. Pour the milk over the yolk mixture, whisking constantly then return the mixture to the saucepan.
3. Cook over medium low heat, whisking constantly for about 5 minutes, until thickened then add the softened gelatin. Pour into a bowl to cool.
4. Place a sheet of plastic wrap on the surface of the custard to prevent a skin forming. Leave to cool.
5. To fill the donuts, fill a piping bag with the custard cream and pipe it into the doughnuts. First, make a small hole in the donuts using a tooth pick to make filling the donuts easier then pipe in the custard. Sprinkle the doughnuts with powdered sugar and eat them right away or store in an airtight tin. Enjoy
Custard cream is bursting out of the donuts
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