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Preparing: 3 hours
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Cooking: 20 min
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Ingredients
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Method
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25 g fresh yeast (remove from the fridge at least 30 min before)
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In a small bowl, add fresh yeast and 2 tsp of the sugar, combine and set aside to allow the yeast liquefy.
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Add 2 tsps of flour and 2 tsp of warm milk, combine and allow the yeasts to rise. It will take about 10-15 min. Important: 2 tsp of the sugar, flour and milk are taken from the recipe's quantities. There are no extra quantities.
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4 eggs in room temperature
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Separate the yolks.
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30 g caster sugar
310 g pastry flour
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Place the egg yolks and sugar in a bowl of the stand mixer and beat until light, pale and fluffy.
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150 ml warm milk
1.5 g salt
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Add salt to the milk and stir. Allow the salt dissolve in the warm milk. Sieve the flour to a mixing bowl. |
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Tansfer the beaten egg yolks to the bowl with the risen yeast and combine carefully.
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7 ml alcohol, brandy, rum or white spirit
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Add the yolk and yeast mixture to the flour and start the mixer on the lowest speed. |
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Then add the warm milk with the salt, then alcohol and continue mixing until the ingredients are combined. |
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25 g butter, melted and cooled
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Add melted butter and continue mixing to get homogenous and silky dough.
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Transfer the dough to the worktop. Don’t use any extra flour. The dough will be very sticky. Start kneading. It will take about 20 minutes. Don’t sprinkle the flour during kneading, just knead. You will see the dough become elastic, smooth and no sticky anymore. This is the most difficult part of the work.
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1 tsp vegetable oil or melted butter
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Oil a large glass bowl. When the dough is silky and smooth, form a ball and transfer the dough to a large and oiled glass bowl. Cover with cling film or kitchen towel and set aside in warm place for about 1 -1 ½ hours. The dough will double in size.
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Punch down the risen dough and remove all bubbles inside the dough by pinching the dough.
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Form the cylinder and divide it into 8 equal pieces.
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Form a ball from each piece, flatten to form a disc. Repeat with 8 pieces of the dough. |
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Place the discs on the oiled baking paper. The discs must have space because they will rise. Cover with the kitchen towel or cling film.
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Let them rise about 20 minutes, they will double in size. |
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1 l vegetable oil
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In a large pot heat the oil to 170ºC. When it’s hot, transfer 2-3 doughnuts (a few) at a time to the frying pot. Fry until golden skins forms. |
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Using two sticks (chopsticks or skewers) flip each doughnut over and fry the other side until golden. You can check if they are cooked inside by piercing the doughnut with the skewer. The skewer should come out dry. Remove from the pot and transfer to the paper towel.
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1 jar of plum jam (you can use jam of your liking)
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Place a piping nozzle in a pastry bag and twist to prevent the jam from pouring out. Fill the pastry bag with the jam.
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Once the doughnuts are cooled, insert the piping nozzle in the doughnut and fill with the jam until it starts to squeeze out.
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1 tbsp icing sugar
250 g icing sugar and 2 tbsp lemon juice for the glaze
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To make glaze, combine icing sugar with lemon juice. Dunk each doughnut in the glaze or pour the glaze over each doughnut
Sprinkle the doughnuts with icing sugar or dunk in the glaze. Serve the same day as they are the best.
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This recipe produces 8 quite large doughnuts but if you need more (16), just double each ingredient.
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