In my long look for the very best donut dish, I have actually tried dozens of various recipes, treatments and techniques. I can rather confidently say that this is the very best doughnut dish ever.
Prior to we continue, to make the dough for this recipe, you will require a strong bowl mixer, like a Kenwood or Kitchenaid, as blending the dough will test your maker. To begin, measure 500g strong white bread flour into your mixer bowl. Include 15g immediate dry yeast, 60g sugar, 10ml fine salt, the enthusiasm of half a lemon, 4 eggs gently 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 leaves 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. Include another 25g of butter every minute and continue blending up until all of the butter is integrated with the dough. The dough will be shiny, smooth and very elastic. Transfer the dough to a bowl, cover with clingfilm and permit this to rise up until doubled in size ... about an hour. Knock the dough back, recuperate the bowl and place this in your fridge over night. The following day remove the dough from the fridge and divide it into 20 x 50g portions. Roll each part into a ball, flatten it into a disc and transfer it to a gently 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. If any of the donuts have stayed with one another, simply 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 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.
Active ingredients: 500g Strong white bread flour 15g yeast 60g Sugar Zest of 1/2 lemon 4 Eggs, gently beaten 10ml Salt 150ml Water 125ml Softened saltless butter Oil for frying Caster sugar for covering
Scrape the dough down from the hook and include one fifth of the butter to the bowl. Include another 25g of butter every minute and continue blending until all of the butter is combined with the dough. The following day remove the dough from the refrigerator and divide it into 20 x 50g parts. 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. Once all of the donuts are formed, lightly cover the sheet with clingfilm.
