In my long look for the best donut dish, I have attempted dozens of different dishes, procedures and strategies. I can rather with confidence state that this is the very best doughnut dish ever.
Before we continue, to make the dough for this dish, you will need a strong bowl mixer, like a Kenwood or Kitchenaid, as mixing the dough will evaluate your maker. To begin, measure 500g strong white bread flour into your mixer bowl. Include 15g immediate dry yeast, 60g sugar, 10ml great salt, the zest of half a lemon, 4 eggs lightly beaten and 150ml water. In addition, ration 125g softened unsalted butter and put this aside. Put the bowl on your mixer with the dough hook connected. 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 5th of the butter to the bowl. Mix this at medium high speed. Add another 25g of butter every minute and continue mixing until all of the butter is integrated with the dough. The dough will be glossy, smooth and very elastic. Transfer the dough to a bowl, cover with clingfilm and allow this to increase till doubled in size ... about an hour. Knock the dough back, recuperate the bowl and location this in your fridge over night. The following day eliminate 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 each one. When all of the donuts are formed, gently cover the sheet with clingfilm. Enable these to rise for 4 hours in a warm place. If any of the donuts have actually stayed with one another, just separate them using a knife. Half fill a large pan with oil and heat this to 180c or 350f. Fry the donuts in batches for 4 minutes, turning halfway through. Eliminate them from the oil utilizing a slotted spoon and drain any excess oil on kitchen paper. Toss the donuts in caster sugar and you're ready to sample the very best donuts ever.
Active ingredients: 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 5th of the butter to the bowl. Include another 25g of butter every minute and continue mixing until all of the butter is combined with the dough. The following day eliminate the dough from the refrigerator and divide it into 20 x 50g portions. Roll each part into a ball, flatten it into a disc and move it to a gently floured baking sheet, leaving about an inch between each one. When all of the donuts are formed, gently cover the sheet with clingfilm.
