Fried donuts like the ones in the bar!


The famous donuts fried with sugar, good, soft and fragrant like the ones you eat for breakfast in bars! Our recipe does not include the addition of potatoes, but you will still be able to obtain really soft and plump donuts. They are created by hand without the use of molds, they have a hole and will not have the perfect shape. They are prepared with a soft dough, versatile for both sweet and savory dishes, the same one we used for the Sicilian rotisserie. These fried donuts without potatoes, loved by adults and children, can be enjoyed for breakfast or as a mid-morning break. There is nothing more delicious than eating them hot.

RECIPE

Scope Breakfast, leavened
Total time 1 not 15 minutes
  • 1 kg 00 flour with 11% proteins alternatively Manitoba flour
  • 500 ml water
  • 100 g lard soft, ointment-like
  • 25 g fresh brewer's yeast or 7 g of granular yeast
  • 1 walnuts burro to grease the bowl
  • 120 g sugar
  • 14 g sale
  • granulated sugar to taste for the breading
  • peanut oil to taste for frying

It will also serve you

  • burro q.b. for the work surface
  • You can work the dough by hand or with the help of a planetary mixer. Dissolve the yeast together with the water and sugar. Mix until everything dissolves.

  • Add the sifted flour, add the lard and knead with the hook for about 10 minutes at a medium-high speed. Almost at the end, about 3 minutes before the end, add the salt.

  • As soon as you have finished, transfer the dough to a work surface greased with butter and knead with your hands, in order to give more strength to the dough. Make some folds, rotate and continue for a few more turns.

  • Work it with your hands until you obtain a smooth and elastic ball. Pilate and transfer it to a large bowl greased with butter, cover it with cling film and let it rise in a warm environment until it doubles in size, it will take about 1 hour and a half – 2 hours. I recommend leaving it inside the turned off oven.

  • At the end of the leavening, remove the dough from the bowl and divide it into pieces. The weight varies according to the size you want to obtain: 100 g large, 70 g medium, 40 g small.

  • Form balls with your hands, give them a final shape by piling them on the work surface and place them on a tray, one away from the other. In the meantime, while you are going to work on them all, I recommend covering them with transparent film to prevent the surface from drying out.

  • The time has come to make the central hole: with a finger, make a hole in the center of the ball and, with the help of your two thumbs, widen the hole. Make room for it: it will tend to shrink as it rises. Arrange the donuts on a baking tray on baking paper, spacing them apart.

  • Cut the baking paper around each donut, it will help not to mistreat the leavened product too much during frying.

  • Cover with cling film and leave to rise for another 30 minutes, until doubled in size.

  • When they are going to be fried, dip the donuts in the oil with all the baking paper. After a few seconds, remove the paper.

  • Fry in plenty of hot oil, around 170°C. Let it cook for 2 minutes on each side. Drain them on absorbent paper and while still hot, pass them in plenty of granulated sugar.

For covering with sugar I recommend two methods: the first consists of passing the still hot donuts into a container full of sugar; the other is to use a paper bag with 6-8 spoons of sugar inside, inserting 2-3 donuts and shaking everything.

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