THE UNMISTAKABLE TASTE OF DONUT!
There's really nothing like biting into a "real" donut. The taste of the fried soft crust, the hit of the sugary sweetness, and sinking into the center to find a filling of your liking. And now you can have it gluten-free :-).
We are making this with our Toast & Baguette mix for now - and enrich it to get that special donut flavour with both milk, butter and egg. With a 400 g bag you get 9 donuts.
- 400 g Toast & Baguette mix
- 110 g lukewarm milk
- 60 g sugar
- 25 g fresh yeast
- 160 g cold water
- 10 g baking powder
- 7 g salt
- 1 large egg (cold from the fridge)
- 45 g soft butter (room temp)
- and oil for the frying (we use sunflower).
In the mixing bowl, dissolve the sugar in the lukewarm milk. Add the fresh yeast and once it’s dissolved pour in the cold water and the egg.
Mix in half of the flour mix, then the baking powder, followed by the remaining mix. Finally add the salt. Mix for about 5 minutes.
Then add the butter in pieces - and mix for another 5 minutes.
Move the dough to another bowl that is lightly oiled and cover with plastic wrap and place in the fridge for 1.5 hours. This will make the very sticky dough easier to handle, and let it proof also a little (but not a lot).
Take out the dough and cut into 9 pieces (approx 95-100g) and roll into balls on a slightly tapioca floured surface. As the dough has already proofed a little in the fridge do not press the dough down. Rather cup your hand over the dough and rotate the hand quickly - so the dough rolls itself around - to get a perfect ball.
Place each ball on a separate baking paper of approx 10*10 cm and leave to proof for up to 1.5 hours under a humid kitchen towel.
Warm up the oil (about one liter = 5 cm deep) to 150-155 degrees C - not too hot as the donuts need to fry for about 2,5-3 minutes per side. If you hit 165 degrees C, then you only need 2,5 minutes. We use an infrared pizza thermometer. You can use any you need - but it's good to have one.
Once proofed, move over 1-2 donuts on a slotted spoon and place in the oil, turning the donut over with the paper on the top.
Fry for up to 3 minutes then turn over. After about 10 seconds you can take off and lift up the baking paper with a pair of tongs. Fry for 3 minutes and take out with the slotted spoon.
Place on some kitchen paper towel (preferable on a grate) and even pad the top to take away any excess oil.
If you want to sugar coat them in normal sugar, now you should take them and turn them in a bowl of sugar.
If you want a glaze instead, you can wait till after you fill the donuts.
Leave to cool for about an hour. Stick a sharp, thin knife into the side of the donut twice (as a plus sign). And with a suitable spritz / filling nozzle, fill the donut with a jam (no fruit pieces), pistachio cream, or a hazelnut/chocolate spread.
To glaze the donuts mix 4.5 dl icing sugar, 4 tablespoon of milk and 3/4 tsp of vanilla extract until smooth (this is for 9 donuts). Pour over the donuts and leave for about 10 minutes to set.
Enjoy
PS. We will also try this with our Buns&Brioche mix but as that is already enriched with both aqua faba and ricemilk powder, we need to make some changes the recipe.