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Donuts (fresh cream donuts) | KAZUAKI EGUCHI / Chocolate pro: Chocolatier Chocolate's recipe transcription

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

Strong flour : 180g
Granulated sugar (for dough) : 25g
ドライイースト : 3g
塩 3g : 3g
水 : 110g
Fresh cream (for the dough) : 20g
無塩バター : 20g
(A)Fresh cream : 180g
(A) Granulated sugar : 20g

Time required

70minutes

Procedure

1) combine the flours 00:18
Put flour and salt in a bowl.
Add the yeast and granulated sugar that have been thoroughly mixed together.
Mix well with a rubber spatula until thoroughly combined.
2) Combine cream and water 01:00
Fill a bowl with water and add fresh cream (for the dough).
Cover with plastic wrap and heat in the microwave at 600W for 1 minute.
3) Make the dough 01:10
Add 2 to 1.
Mix with a rubber spatula until the flour disappears and the mixture comes together.
Place unsalted butter in the center of the dough.
Using a rubber spatula, press the dough around the outside into the center, kneading in the unsalted butter.
Repeat until it comes together into a ball.
4) undergo primary fermentation 02:31
Pour hot water (not included in the recipe) into a bowl that is one size larger than the ingredients.
Cover bowl 3 with plastic wrap and leave to ferment in a water bath.
Set aside until the dough doubles in size.
5) 成形する 02:43
台に打ち粉をする。
4の生地を台に取り出す。
生地を潰して広げ、6等分にする。
生地の表面が張った状態に丸くして、台の上に広げたクッキングペーパーの上に並べる。
生地の表面を少し押える。
残り5個も同様にする。
6) undergo secondary fermentation 04:10
5の上からラップをして倍に発酵させる。
7) 揚げる 04:25
1つずつ紙ごと油で揚げるためにクッキングペーパーを切る。
フライパンに油(分量外)を入れ、180℃で揚げる。
片面3分揚げたら返して裏面も3分揚げる。
粗熱が取れたらグラニュー糖を全体にまぶす。
8) 生クリームを泡立てる 05:28
ボウルに(A)を入れ、ハンドミキサーの高速で硬めに泡立てる。
9) 仕上げる 05:59
7のドーナツの横に箸などを使ってクリームを入れる穴を開ける。
金口の付いた絞り袋に8を入れ、その穴に8を絞り入れる。
残り5個もこの工程を繰り返す。
お皿に盛り付けて完成。

Point

・Ingredients are enough for 6 pieces.
・The required time does not include fermentation time or time to take off the heat.
・Fermentation progresses well by mixing yeast and granulated sugar first.
- Bring unsalted butter to room temperature.
・In step 3, the purpose is to absorb moisture into the flour without kneading.
・In step 4, the time required for fermentation in a hot water bath, during which the dough will double in size, is approximately 1 hour.
・In step 6, the dough should be fermented at room temperature for about 1 hour until it doubles in size.
・The finish is determined by the degree of fermentation, so it is important to ferment well.
・When whipping the cream with a hand mixer, cover the bowl lightly with plastic wrap to prevent it from splattering.