In my long look for the very best doughnut dish, I have actually attempted lots of different dishes, treatments and techniques. I can quite confidently state that this is the very best donut recipe ever.
Before we continue, to make the dough for this recipe, you will need a strong bowl mixer, like a Kenwood or Kitchenaid, as blending the dough will evaluate your machine. To begin, measure 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, ration 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 comes away tidy from the side of the bowl. Scrape the dough below the hook and add 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 integrated with the dough. The dough will be glossy, really elastic and smooth. Transfer the dough to a bowl, cover with clingfilm and permit this to rise until doubled in size ... about an hour. Knock the dough back, recuperate the bowl and location this in your fridge 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 move it to a lightly floured baking sheet, leaving about an inch between every one. When all of the donuts are formed, lightly cover the sheet with clingfilm. Permit these to rise for 4 hours in a warm location. If any of the donuts have actually stuck to 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 midway through. Remove them from the oil using a slotted spoon and drain any excess oil on cooking area paper. Toss the donuts in caster sugar and you're ready to sample the best donuts ever.
Ingredients: 500g Strong white bread flour 15g yeast 60g Sugar Enthusiasm of 1/2 lemon 4 Eggs, lightly beaten 10ml Salt 150ml Water 125ml Softened unsalted butter Oil for frying Caster sugar for covering
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 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 gently floured baking sheet, leaving about an inch between each one. When all of the donuts are formed, lightly cover the sheet with clingfilm.
