Dough Ingredients (12 units):
- 660g strong flour
- 75g sugar
- 5g salt
- 60g unsalted butter
- 30g liquid egg
- 20g dry yeast
- 150g warm water
- 150g milk
- egg wash
- 100ml boling water + 100g sugar + cinnamon stick + star anise
- double cream: whipped + vanilla essence or 1tsp of coffee.
- Warm water and milk at body temperature. Then add yeast and mix.
- In a bowl, mix flour, salt and sugar. Then rubber the butter until you have a breadcrumb look mix.
- Add egg to the milk and mix.
- Add liquid mix to the flour.
- Mix all together until forming a ball.
- Knead on the table until you have a smooth ball. When you poke it, it should spring back in slow motion. For 7-10 minutes aprox.
- Put the dough in the bowl, with a bit of oil, cover with cling film and let it prove until double in size. This is the most difficult thing to do at home. Try to put in a switch-on oven with a bit of boiling water in a small pan to simulate a proving machine (40C?). In a proving machine takes 1h.
- In a lightly flour surface, tip your dough and roll it as a long ping. Use a scale and cut 12 pieces. It should be 92g each aprox.
- With each piece, make a ball, with one plant of your hand, push to the table and start rolling releasing pressure until a ball forms. Put each ball in a tray with baking paper. Cover the pieces while you make the balls.
- Prove the balls again until double in size. Try the oven again with a bit of boiling water. 1h aprox. You can as well, try donuts with a whole. Just with a dusted finger, make a whole in the middle and spin the dough. Be sure the whole is quite big in diameter and when it proves may close.
- Second most difficult part. Deep frying. Keeping the temperature is critical so your will need a temperature prove and patience. Be sure the oil is at 170C. Add two balls (max) in you have a deep fryer. If you use a sauce pan, fry one ball at each time. Fry aprox for 1 minute each side. Ideally you should have a white lien in the middle. If the oil is below 170C the donuts will get soggy, too hot, they will burn. So again, be patience.
- As well, you can bake in the oven, aprox 10 minutes at 180C. Just give it an egg wash and bake until golden. Use a toothpick to check they are baked inside. Then give it a sugar-water coating immediately after taking out of the oven.
- For the deep-fry donuts, let them cool down. Then coat them with a mix of sugar/cinnamon.
- Now you can add the fillings. With a knife, make a hole in the white line and pipe your filling. For the oven ones, cut in the middle around 3/4 and pipe your fillings.
This is my outcome:
I filling some with coffee cream, jam and plain cream.
They were really nice. I didnt expect this result. Again, critical is the proving and deep frying at the correct temperature.