This is the new recipe for you.
Learn how to make irresistible easy and fluffy homemade donuts with sugar glaze. Identical to the purchased ones! Follow the steps of Joseba Arguiñano to make authentic donuts.
The donuts They are one of the most famous sweets in the world. Perhaps the big secret it’s from homemade donuts I become fluffy and do not stay dry. That’s why the key is in the dough, the rest and the double rising. The icing with sugar will be the last glaze that will give it that irresistibly juicy point.
For this preparation we were inspired by the recipe for homemade chocolate donuts from Cocinatis.
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Ingredients (15 units):
- 300 g flour
- 2 egg yolks
- 1 egg
- 50 g butter
- 12 g of sugar
- 150 ml of milk
- 12 g of bread may
- 1 g ground cinnamon
- 2 g of salt
- dough flour
- sunflower oil (for frying)
- mint leaves
- For the glaze:
- 3 tablespoons water
- 5 tablespoons milk
- 200 g powdered sugar
- 2 tablespoons butter
- juice of half a lemon
Preparation of the recipe for homemade donuts by Joseba Arguiñano
Add the flour, sugar, salt, bread yeast (crushed), cinnamon, egg yolks, egg and milk in a large bowl. Mix the ingredients and let them rest 30 minutes. This process is called autolysis.
Transfer the dough to the hob, sprinkle it with a little flour and knead it a little. Add the butter (to the point of lipstick) and wrap it with the dough. Mix well until the oil turns on well.
Put a little flour At the base of the bowl, place the dough on top and cover (with the skin) with kitchen foil. Allow it to ferment to double your volume.
Sprinkle with a little flour, roll it to the hob, flatten it slightly and roll it carefully with a rolling pin. With 8 cm round pasta knife, cut-outs and with a smaller round pasta knife (3 cm) make a hole for them in the center of each one until you get the donuts.
Put them on on a large piece of greaseproof paper and leave fermentation until they double in volume (you can cover them with a piece of parchment paper or a clean kitchen towel so that they don’t get crusty).
For the cherryPut the powdered sugar, water, milk, butter and dash lemon to heat in a saucepan. Boil the ingredients until dissolved. Transfer the glaze to a bowl and allow to cool.
It heats up frying pan large with a lot of oil (the oil temperature should not be too hot). Place the donuts carefully and fry them (on both sides) over low heat until golden brown.
Remove and drain on a dish covered with absorbent kitchen paper.
When hardened, add them to the glaze and drain them on a wire rack.
Serve and decorate with a little mint leaves.
When frying donuts so that the oil does not add too much flavor, it is best to use sunflower oil.
Classic donuts and American donuts
Although the classic of a lifetime is the sugar donut (and chocolate), this recipe is the basis for making other fun versions like the popular ones. American donuts.
You can use colored toppings to cover the donuts or add food coloring to the melted chocolate to make versions in all colors. Also add different toppings such as grated coconut, cinnamon and chocolate shavings. He even did stuffed donuts of jam, cream, cream or confectionery cream.
The key to authentic donuts is the fluffiness of their dough and the last glaze.
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Thanks for reading.
David from 55000 Recipes