In my long look for the best doughnut recipe, I have actually tried lots of different dishes, techniques and procedures. I can quite with confidence say that this is the very best doughnut recipe 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 check your device. To start, measure 500g strong white bread flour into your mixer bowl. Add 15g immediate dry yeast, 60g sugar, 10ml great salt, the zest of half a lemon, 4 eggs lightly beaten and 150ml water. In addition, measure out 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 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 mixing up until all of the butter is combined with the dough. The dough will be shiny, very flexible and smooth. Transfer the dough to a bowl, cover with clingfilm and enable this to rise till doubled in size ... about an hour. Knock the dough back, recover the bowl and place this in your refrigerator 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 every one. Once all of the donuts are formed, lightly cover the sheet with clingfilm. Enable these to rise for 4 hours in a warm location. Just separate them utilizing a knife if any of the donuts have stuck to one another. Half fill a big 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 pipes any excess oil on kitchen area 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 Enthusiasm of 1/2 lemon 4 Eggs, gently beaten 10ml Salt 150ml Water 125ml Softened unsalted butter Oil for frying Caster sugar for finish
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 blending up until all of the butter is combined with the dough. The following day get rid of the dough from the fridge and divide it into 20 x 50g parts. Roll each portion into a ball, flatten it into a disc and move 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.
