In my long look for the best doughnut recipe, I have tried lots of various dishes, techniques and treatments. I can rather confidently state that this is the very best donut recipe ever.
Before we continue, to make the dough for this recipe, you will require a strong bowl mixer, like a Kenwood or Kitchenaid, as blending the dough will test your machine. To begin, measure 500g strong white bread flour into your mixer bowl. Include 15g instantaneous dry yeast, 60g sugar, 10ml great salt, the enthusiasm of half a lemon, 4 eggs lightly beaten and 150ml water. In addition, distribute 125g softened unsalted butter and put this aside. Put the bowl on your mixer with the dough hook attached. Mix the dough on medium speed for about 8 minutes, and the dough comes away clean from the side of the bowl. Scrape the dough below the hook and add one fifth of the butter to the bowl. Mix this at medium high speed. Include another 25g of butter every minute and continue blending till all of the butter is combined with the dough. The dough will be shiny, smooth and very flexible. Transfer the dough to a bowl, cover with clingfilm and enable this to increase up until doubled in size ... about an hour. Knock the dough back, recover the bowl and location this in your refrigerator over night. The following day eliminate the dough from the fridge and divide it into 20 x 50g parts. Roll each part into a ball, flatten it into a disc and move it to a lightly floured baking sheet, leaving about an inch between each one. As soon as all of the donuts are formed, lightly cover the sheet with clingfilm. Allow these to increase for 4 hours in a warm location. Merely separate them utilizing a knife if any of the donuts have stuck to one another. Half fill a large 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 kitchen 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 saltless butter Oil for frying Caster sugar for finishing
Scrape the dough down from the hook and include one fifth of the butter to the bowl. Add another 25g of butter every minute and continue blending up until all of the butter is combined 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 move it to a lightly floured baking sheet, leaving about an inch between each one. When all of the donuts are formed, lightly cover the sheet with clingfilm.
