Donuts with sour cream
Lyuba Radeva
Time of realization: 3-4 hours including leavening + 8-12 hours of rest in the fridge
Degree of difficulty (1 to 5): 3
Ingredients for 12 donuts
270 g of flour (medium-high strength or 50% strong and 50% normal 00)
25 g of milk
180 g of sour cream
1 medium egg (50 g)
25 g of sugar
1 g salt
7 g of compressed yeast
20 g of butter
vanilla
lemon and orange zest
Fry oil
Procedure:
Dissolve the yeast in the milk. Put in the bowl together with the egg and sugar and about 1/3 of the flour, which is necessary to form the dough. Knead for 5-6 minutes and add half the cream, let it absorb and add half of the remaining flour. Once the dough has been resumed, repeat the operation with the remaining sour cream and flour, also 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.
Leave to rest for 5 minutes and divide into 12 pieces (about 45-50 g each). Shape into balls and leave for another 5 minutes, after which pierce the center with your finger and slightly enlarge the hole.
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 double 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.
Drain well from the oil and pass on absorbent paper.
based on 3 Review (s)
