Who does not like donuts? These fluffy threads of leavened dough and fried, covered with a sugar glaze. I think there will be few people in the world who do not like this candy.
TIPS FOR YOUR DONAS TO BE SUPER SPONGEOUS
• It is essential to prepare a ferment to achieve a good sponge in the dough, more flavor and longer duration of the donut. We do not want our friends to stay hard as a stone around the corner.
• Let the dough rise very well, that is, respect lean hours, until it doubles or even almost triples its volume. That is one of the keys of the sponginess of the dough, the time of levado. Patience. In my case he advised the cold levado throughout the night, because it also gives better flavor and allows you to taste those days in the morning or even for the time of dessert.
• At the time of stretching the dough and cutting the donuts, we should flour the table, and especially the cut donuts or glass. Keep in mind that when cutting the dough, in the cutting areas it is exposed and that dough is sticky, so it is not well floured, it prevents us from sticking to the sides of the body and being deformed.
• My trick to get that golden, is to say more laps every minute or so, watching how they turn brown little by little. In a long minute or two on each side, they are usually ready. They pass very quickly from golden to roasted strong.
Let's not talk anymore and let's get to work
Ingredients:
• 2 tablespoons of All Use flour.
• 1/4 cup of granulated sugar
• 1 1/2 tablespoon of granulated yeast
• 1/4 cup of milk flavored with vanilla.
For the final mass:
• 1 cup of warm milk
• 5 cups of flour All Use
• 3/4 cup butter
• 3 whole eggs
• 1/2 cup of sugar
For sugar glaze:
• Glass of 150 grams of sugar.
• 2-4 tablespoon of water or milk.
• 2 teaspoon vanilla extract.
PREPARATION:
We begin preparing the ferment. To do this in a medium bowl mixed with dry flour, and gradually warm milk. We cover and maintain an ambient temperature until full of bubbles. Depending on the temperature, it can take us 30 minutes or so.
In a large bowl, place the flour and make a hole in the middle and place all the remaining LESS THE BUTTER and knead until a mass is as homogeneous as possible. The ingredients should be well incorporated. Finally, we will add bits to the butter, and knead until the dough is well elastic. We cover and put it in a rest for an hour. Then cover and put a rest in the refrigerator for at least 4 hours to better handle the dough.
After having the reposado the dough we start to form our donuts either the sea with a glass or a cut the others placing in a tray with aluminum foil or waxed, and we put them to rest again until they double their size.
Finally fry taking over medium heat.
LAST GLASSES
In a medium bowl, mix the sugar with the milk or water until a more or less dense paste is obtained. Then add the vanilla to obtain a mixture that allows glazing but is not too liquid.
Tips: You can bathe them with dulce de leche, chocolate, put a shower of colors, rain of colors, chocolate rain that burns to me I love them as well as I did them.
Sorry for any errors in the spelling and writing but I do not speak English, I did my best to make this post in English.
Happy day