In my long search for the best donut recipe, I have attempted dozens of various recipes, strategies and treatments. I can rather confidently state that this is the very best doughnut dish ever.
Before we continue, to make the dough for this dish, you will require a strong bowl mixer, like a Kenwood or Kitchenaid, as blending the dough will test your device. To start, measure 500g strong white bread flour into your mixer bowl. Include 15g immediate dry yeast, 60g sugar, 10ml fine salt, the zest of half a lemon, 4 eggs gently beaten and 150ml water. In addition, ration 125g softened unsalted butter and put this aside. Put the bowl on your mixer with the dough hook attached. Mix the dough on medium speed for about 8 minutes, and the dough comes away tidy from the side of the bowl. Scrape the dough down from the hook and add one fifth of the butter to the bowl. Mix this at medium high speed. Add another 25g of butter every minute and continue mixing up until all of the butter is combined with the dough. The dough will be shiny, very elastic and smooth. Transfer the dough to a bowl, cover with clingfilm and enable this to rise until doubled in size ... about an hour. Knock the dough back, recover the bowl and location this in your fridge overnight. The following day eliminate the dough from the refrigerator and divide it into 20 x 50g parts. Roll each part into a ball, flatten it into a disc and transfer it to a gently floured baking sheet, leaving about an inch in between each one. As soon as all of the donuts are formed, gently cover the sheet with clingfilm. Permit these to increase for 4 hours in a warm location. Just separate them utilizing a knife if any of the donuts have stuck to one another. Half fill a big pan with oil and heat this to 180c or 350f. Fry the donuts in batches for 4 minutes, turning midway through. Eliminate them from the oil utilizing a slotted spoon and drain any excess oil on kitchen paper. Toss the donuts in caster sugar and you're ready to sample the very best donuts ever.
Components: 500g Strong white bread flour 15g yeast 60g Sugar Passion of 1/2 lemon 4 Eggs, lightly beaten 10ml Salt 150ml Water 125ml Softened saltless butter Oil for frying Caster sugar for covering
Scrape the dough down from the hook and include one fifth of the butter to the bowl. Add another 25g of butter every minute and continue blending up until all of the butter is combined with the dough. The following day remove the dough from the refrigerator and divide it into 20 x 50g parts. Roll each portion into a ball, flatten it into a disc and transfer it to a gently floured baking sheet, leaving about an inch in between each one. As soon as all of the donuts are formed, lightly cover the sheet with clingfilm.
