Carnival doughnuts

See the recipe by Isabella La Conte

Blog: Settesfoglie

Ingredients
Molino Soncini Cesare Cake Line shortcrust pastry cake flour300g
Molino Soncini Cesare Bread Line manitoba flour300g
milk300g
sugar60g
butter60g
eggs2
beer yeast20g
cake yeasthalf a sachet
grated organic orange peelone

Ingredients for the filling/topping

Recipe:

Melt the beer yeast in half the milk, which should be tepid, and the butter. Set your dough-maker to 37degrees, speed two, and work for two minutes. Add the rest of the ingredients and work with the mixing arm for 8 minutes, by when you should have a smooth paste. Transfer your dough to a pot and close air-tight, and leave to rise for an hour.
Once risen, form into dough-nut shape, and leave to rise for another hour on a floured-surface. Once rested, fry in very hot cooking oil but on a low/medium flame, for a few minutes, turning them over occasionally. Once cooked, place on absorbent paper to remove any excess oil, sprinkle with sugar and serve hot.

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