Fluffy Fresh Cream Doughnuts

INGREDIENTS

The scald:60g white bread flour30g butter5g salt30g sugar145g boiling water
Main dough:1 extra large egg 3g instant dry yeast (1 teaspoon)240g white bread flour
Also needed:Oil, for frying1 cup of cinnamon sugar1 tub of fresh cream, whipped with a few tablespoons of icing sugar

METHOD

Make the scald by mixing all the ingredients together in the order listed. Set aside to cool down for around 30 minutes.Now add in the rest of the main dough ingredients. Mix well using a silicone spatula. Dough is very sticky but do not add any flour at all. Now set aside covered to rise at room temperature for 2 hours or in the fridge overnight (called cold proofing and this yields phenomenal results).
Punch down lightly then shape into 24 even balls or logs, handling the dough as little as possible. Leave to proof on a floured tray, loosely covered for 40 minutes until puffy.
Heat oil to medium high (160°c). Fry in batches, drain well and coat immediately in cinnamon sugar.Allow to cool before slitting and filling with fresh cream.

POSTED ON

26 Aug 2024

WOULD YOU LIKE TO ?

COMMENTS