In my long look for the best donut recipe, I have attempted dozens of various recipes, treatments and methods. I can quite confidently say that this is the very best donut dish ever.
Prior to we continue, to make the dough for this dish, you will require a strong bowl mixer, like a Kenwood or Kitchenaid, as blending the dough will test your maker. To start, determine 500g strong white bread flour into your mixer bowl. Add 15g instant dry yeast, 60g sugar, 10ml fine salt, the zest of half a lemon, 4 eggs lightly beaten and 150ml water. In addition, distribute 125g softened saltless 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 leaves tidy from the side of the bowl. Scrape the dough below the hook and include one fifth of the butter to the bowl. Mix this at medium high speed. Add another 25g of butter every minute and continue blending up until all of the butter is combined with the dough. The dough will be shiny, smooth and extremely flexible. Transfer the dough to a bowl, cover with clingfilm and allow this to rise until doubled in size ... about an hour. Knock the dough back, recuperate the bowl and location this in your refrigerator over night. The following day get rid of the dough from the refrigerator and divide it into 20 x 50g portions. Roll each portion into a ball, flatten it into a disc and transfer it to a lightly floured baking sheet, leaving about an inch between every one. When all of the donuts are formed, gently cover the sheet with clingfilm. Allow these to rise for 4 hours in a warm location. If any of the donuts have stayed with one another, just separate them using a knife. Half fill a big pan with oil and heat this to 180c or 350f. Fry the donuts in batches for 4 minutes, turning midway through. Eliminate them from the oil utilizing a slotted spoon and drain pipes any excess oil on cooking area paper. Toss the donuts in caster sugar and you're ready to sample the very best donuts ever.
Components: 500g Strong white bread flour 15g yeast 60g Sugar Passion 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 parts. Roll each part into a ball, flatten it into a disc and transfer it to a gently floured baking sheet, leaving about an inch in between each one. Once all of the donuts are formed, lightly cover the sheet with clingfilm.
