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The donuts are, as you well know, delicious fried sweets of soft dough with a circular shape covered with sugar and then typically filled with custard. Perfect for breakfast, the cream donuts are also counted among the carnival sweets and I admit that they are among my favorites;) The best fried bombs ever tasted in my life are the ones they make in Terracina, but at the cost of being presumptuous , I tell you that with this recipe I got a lot closer, I made some donuts with a mixture that looked like a cloud and the frying was dry and light. Yes, I am really very satisfied this morning and if you try my recipe I am sure you will agree with me;) Although I am against cooking this type of dessert in the oven, if you really want to try a lighter cooking, you can bake them at 180 degrees and cook for 12-15 minutes and once cooled, they must be stuffed and then sprinkled with icing sugar. Okay, I'm getting hungry just looking at these photos, so I'll leave you with today's recipe and I'm going to get dressed, take advantage of this other sunny day to go for a nice walk, basins; *
Prepare the leaven by mixing water, yeast and flour.
Form a homogeneous dough, then cover the bowl with cling film and let it rest for 1 hour in the oven off.
Then prepare the dough by putting the flours in a bowl with eggs, butter, sugar and grated lemon peel in the center.
Work gradually adding the milk.
Then add the leaven.
Continue to work for at least 20 minutes or in any case until the dough is well strung on the hook of the mixer, you will have to obtain a soft and homogeneous dough.
Cover the bowl with a film and let it rise in the oven for 2 hours.
Roll it out with the help of a rolling pin until you get a sheet of about 2 cm high.
With an 8 cm diameter pastry cutter, cut out some discs of dough, placing them gradually on a baking sheet lined with lightly floured parchment paper.
Cover with plastic wrap and let rise for another hour.
Meanwhile, prepare the custard.
Work the egg yolks with the sugar in a saucepan.
Add the flour.
Then add the milk flush in which you have simmered a vanilla pod, mixing well to avoid creating lumps.
Also add the lemon peel and start cooking over medium-low heat, stirring constantly with a wooden spoon.
You will need to get a very thick cream. Let it cool.
When the dough is ready, heat the oil and, when it has reached the right temperature, fry the donuts one at a time, turning them a couple of times.
When the donuts are golden brown, drain them with a slotted spoon, place them on parchment paper and pass them immediately in the granulated sugar, until they cover the entire surface.
Then, with the help of a sac-à-poche with a long spout, fill them with the custard.
Serve your donuts hot.