Le Fried donuts everyone likes them, big and small, they are a greedy way both to start and end the day in a great way. Excellent for breakfast, snack or dessert. Very soft and fragrant, they can be simply covered with granulated or icing sugar, but also glazed and / or stuffed with cream, chocolate or jam.
They are made of a leavened brioche dough, left to mature in the fridge and fried in abundant oil, the final result is a sweet that melts in your mouth. Resisting its softness is really impossible.
Time of realization: 4-5 hours including leavening + 8-12 hours of rest in the fridge
Degree of difficulty (1 to 5): 2
Servings: 16-18 donuts diameter (raw) 8 cm approximately
Ingredients:
425 g of flour (medium-high strength or 50% strong and 50% normal 00)
100 g of milk
75 g of water
2 medium eggs (100 g)
80 g of sugar
3 g salt
15 g of fresh brewer's yeast
75 g of butter
Vanilla
Lemon and orange zest
Fry oil
Procedure for making the very soft fried donuts
Prepare a leaven with the milk, water, yeast and 175 g of flour from the total. Cover and let swell (about 45-60 minutes).
Put the rest of the flour, the leavening, the eggs and the sugar in the bowl. Knead for 5-6 minutes and add the salt.
Bring almost to stringing and put the butter into pieces. Knead until you get a nice smooth and elastic dough, which wraps around the hook and cleans the bowl. The dough is quite soft. Flavor with the zest and vanilla.
Transfer to a greased container, cover and let rise until doubled in volume. Deflate on the floured surface and give 2 turns of three folds. Spread to a double thickness of 1-1.5 cm.
Cut some discs with a diameter of 8 cm and also the hole in the center of 1.5-2 cm.
Knead the scraps together and form other donuts.
Arrange the donuts on a baking sheet with parchment paper, cover with cling film and place in the coldest part of the fridge for the night (8-12 hours).
Take out and let the leavening finish, they must almost triple the initial volume.
Fry in deep oil at about 170 ° C, plunge into it, turn over after a few seconds, when it takes color it turns again to finish cooking the other side. In this way, the crust is formed immediately on both sides and does not absorb oil.
Remove well from the oil and pass on absorbent paper.
If you decide to cover them with granulated sugar, pass them immediately inside, just unglued, in order to adhere.
The recipe was made by Lyuba Radeva.
