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Doughnuts

Desserts

Ingredients

  • 300g flour
  • 100ml water
  • 1 egg + 1 egg yolk
  • 2 tbsp (25g) sugar
  • 25g butter or margarine, melted
  • 1½ tbsp (15g) dried yeast
  • 1 tsp (5g) salt
  • a little lemon zest
  • 1 tsp vanilla extract
  • 2 tbsp brandy

Method

  1. Heat the water to no more than 40°C.
  2. Add a teaspoon of the sugar and a tablespoon of the flour to the water as well as the yeast and mix.
  3. Let sit for 5 to 10 minutes.
  4. Add the second yolk to the egg, as well as the salt, lemon zest, vanilla extract, brandy and the rest of the sugar and mix well.
  5. Add the egg mixture to the bowl of a stand mixer as well as the flour and yeast mixture.
  6. Mix on low with the beater blade until combined and the dough starts to separate easily from the sides of the bowl, then switch to the dough blade and knead.
  7. Add the melted butter until it forms a smooth dough.
  8. Tip on to a work surface and continue kneading by hand for a few minutes to develop the gluten.
  9. Roll the dough into a ball and transfer to an oiled bowl, cover with a clean tea towel and prove for about an hour, until doubled or tripled in size.
  10. Remove from the bowl and roll into a ball again to remove the air. Return the dough to the bowl and prove another half an hour.
  11. Divide the dough into 70g balls, which should turn out to 7-8 balls.
  12. Flour a work surface and lay the smooth side of the dough ball face down and stretch the edges and fold them inwards, connect the edges and pinch to seal. Turn the ball over and continue rolling into a ball.
  13. Place the balls on squares or parchment paper, cover with a large tray and let prove for half an hour.
  14. Fill a pot with frying oil and heat to 160°C.
  15. Gently place the doughnuts in the oil and fry for two minutes, then flip them.
  16. Fry the other side for two minutes and transfer to a paper towel lined plate to drain.
  17. Fill as desired (for instance with raspberry jam), dust with icing sugar and enjoy.