Our Recipes Carnival doughnuts
See the recipe by Isabella La Conte
|Molino Soncini Cesare Cake Line shortcrust pastry cake flour||300g|
|Molino Soncini Cesare Bread Line manitoba flour||300g|
|cake yeast||half a sachet|
|grated organic orange peel||one|
Ingredients for the filling/topping
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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