Donuts are one of the most popular industrial goods that combines between the fluffy crumb and the sugary and crunchy exterior – or chocolate and crunchy – can generate addiction very close to that of opiates. If you usually eat one from time to time and you get a package in your confined purchase, it is possible that within two hours you end up with the chest full of icing sugar and wondering how that could have happened. Do you want to eat only a donut once in a while, freshly made, fluffy, nothing oily and without rare ingredients or complicated kneads? Come on: Let’s make donuts then!
What I need?
For about 20 donuts
- 1 k of strength flour, W300 or higher
- 400 g of water at room temperature
- 90 g of refined sugar
- 12 g of salt
- 20 g of fresh yeast (or 7 of the dry one)
- 100 g of egg (beat two medium eggs, weigh and remove the leftover)
- 70 g of butter, at room temperature
- Sunflower oil -preferably- or very soft olive oil for frying
And to flavor?
Has 10 g of lemon flavor and 3 g of cinnamon powder, but you can change the lemon zest to orange zest, cinnamon to cardamom, or, if you want to prepare them in a salty version, 5 g of ground pepper or 3 nutmegs.
How do I prepare them?
- Put all the ingredients, except the butter, in a large bowl that allows us to mix by hand with comfort. Mix with one hand, making enveloping movements, until no flour remains without hydrating.
- Correct the hydration with a little water if necessary (the amount of water can vary considerably, depending on the flour). It is a firm but elastic dough at the same time, it must be easy to work with. Once well mixed, cover with plastic and let stand 10 minutes.
- Knead with the short kneading process on the counter. You shouldn’t need flour or oil to knead. Make three rounds of kneading until the surface is smooth, adding the last butter at room temperature. Cover and let stand another 10 minutes for the gluten to relax.
How do I train them?
The original recipe proposed stretching with a rolling pin to a thickness (uniform) of approximately 1cm and, with two circular molds – they can be a round lid and a shot glass, for example – cut as many pieces as possible. It worked much better for me to make balls of about 80-100 g, approximately, with the dough, stretch them with the rolling pin, make only the inner hole, and put them on baking paper so that they rise. So I made my dough suffer the least, and the donuts were round and well-formed. Do you want to fill them because a donut as it seems to you is not a great deal? Leave the balls as is, without a central hole.
I leave them to rise in squares of baking paper, and throw them directly into the boiling oil without removing the paper, which separates instantly and is easily removed with tweezers (without leaving any residue of anything).
Can I freeze them?
Perfectly, protect them well with the freeze so they do not burn your dough, and when you want to eat them, take them out and let them thaw and ferment until they more or less triple their size (the total time will depend on the ambient temperature).
How do I fry them?
You have to heat the oil for frying, better neutral flavor; soft olive or sunflower, in a pot or casserole (you need depth, better avoid the pan). Here we come to one of the key points: the oil should not be too hot, since the donuts would take too much color and would not cook completely inside. Do a couple of tests until the donuts can be fried two minutes per side without burning, around 180C. Remove from the oil with a slotted spoon, cool on a rack, and fantasize with how light they are to be fried (they do not get any oil at all).
I hate frying, can I bake them?
You can, but they won’t be as juicy. Experts say they should be baked at 180 degrees for about 10 minutes and, a little after taking them out of the oven, paint them with a little butter so that there are no securities. You will rarely see me prioritize fried food over another cooking system, but in this case I strongly support the result in oil.
And now what do I do with them?
The easiest way is to cover them with an icing made with four parts of icing sugar, one part of water: mix well and paint the donuts with a brush. If you do not have icing sugar, you can put regular sugar in the mixer, kitchen robot, or the coffee grinder. You can also soak them with your favorite chocolate melted in a bain-marie – if you think that on both sides it will be too much, do it only for one – or paint a few lines with it (to make it less chocolatey); on top of that chocolate you can put chopped nuts, such as walnuts or hazelnuts.
If you have decided to leave your donuts without a hole because you want to fill them, the possibilities multiply exponentially. You can fill them with chocolate cream, jam, lemon curd, dulce de leche, mascarpone with a little icing sugar and some chopped and lightly cooked nuts, strawberries, or mango until they lose some of their water or anything else richer.
I don’t like sweet
Use them as buns to prepare, for example, sandwiches with melted cheese: a classic mix will be great -the one with tortilla also looks very good-, with a little dried tomato instead of ham it will also be very rich and ham goes well with brie or camembert. The outer layer of the donut already has a little fat on it, so there’s no need to add butter or anything like that. Salty fillings also have a place: cream cheese with pickles and minced salmon; or with black, green, and chive olives. Any combination of cream cheese that you like in a sandwich will be perfect to fill your donuts.
I have some leftover, how do I keep them?
See that we have told you that they can be frozen before cooking. But hey, we already know that you are not paying much attention: you can put them on a plate and cover them with a paper napkin and then with a clean cloth. Overnight they hold up reasonably well; If you forget them for too long, you can always prepare a cake of everything or soak it a little in egg and milk and pass it through the pan until it caramelizes, like in a kind of fancy French toast.