Our Recipes Focaccia doughnuts
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|fresh beer yeast||25g|
|Molino Soncini Cesare Bread Line Manitoba flour||500g|
Ingredients for the filling/topping
for the suspension: pinch of oregano, 6 tablespoons extra-virgin olive oil, pinch of salt
Place the yeast, sugar and tepid milk in your food processor and work for 2 minutes at 37 degrees at the second speed. Add the flour and switch to dough mode: add the lard and salt from the opening and work for 4 minutes. Now your dough should be soft and not sticky (if it is, add some more flour): remove from the processor, and leave to rise in a pot for around two hours, covered with a kitchen cloth, in a cool place. Once risen, divide into 3 equal parts, form each into a perfect ball, and place them in a buttered and floured plumcake baking tray. Leave them to rise in the oven (with the light on) until they double in volume. Once risen, transfer to a floured work surface, roll them out with a pin until they are 1.5cm in height. Cut the doughnuts out with a cake mould, and place them in an oven-paper lined baking tray: return to the oven and leave to rise for another hour with the light on. Mix together the suspension ingredients with a fork, and brush over the surface of each doughnut. Bake in a pre-heated oven at 200°C for about 20 minutes.
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