Sunday, January 13, 2013

Donut dough

As this dough is used in more than one type of donut type, I thought I'd rather put it up separately in a post and link it whenever needed.

500 g all purpose flour (bread, high gluten flour)
pinch of salt
~300 ml whole milk (depends on the flour, needs some experience to adjust the right amount)
40 g fresh yeast, or 1.5 tsp dry yeast (I had 4 tsp, but that's for the double amount, sorry)
50 g icing sugar
60 g butter, melted
3 egg yolks

1 - 1.5 tbsp rum aroma
1 grated lemon peel (finely grated)

1.5 litres oil for frying
Frying pan with a lid

Serving (all optional)
~100 g icing sugar
raspberry jam
apricot jam
whatever is you favorite jam :)

First in a small, but broader, bowl put about 100 ml hand warm milk and crumble the yeast to trot, with about half of the sugar. It takes only couple of minutes, the surface should be covered with lovely bubbles. If it's not, just throw the whole thing away and start again, your yeast must be "dead".
In the remaining milk add the sugar, the egg yolks, rum and lemon peel, mix it to help the sugar disolve.
Add the liquid mix to the flour, work it well together in a very soft dough and adjust the amount of milk and flour if needed, until you get a dough that clings together and detaches from the walls of the bowl. Last mix in the butter.
Cover the bowl with a cloth and let is rise for 30-60 min, depends on the temperature in the house, the dough should grow to at least 2-2.5 times bigger than the original size.

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