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70minutes
Place the strong flour on the table, dent the center, put (A) in the dent, put the salt on the strong flour, stir the whole by hand, and knead.
When the dough comes together, add butter, knead for about 15 minutes, transfer to a bowl, wrap and ferment until 1.5 times larger.
Have a cooking sheet ready.
Divide the dough into 34 equal parts, roll them into a circle, shape them into a donut shape, and place them on a cooking sheet.
Wet and ferment for 15 minutes.
Fry both sides in oil warmed to 170 ° C for 3 to 5 minutes.
Mix (B) to make glaze and add to donuts.
You can mix the ingredients in a bowl.
It is recommended to use lukewarm water at room temperature in summer and 35 ° C in winter.
Since the molding work takes time, the primary fermentation is rounded up early. There is no bench time.
The dough is wet during work to prevent it from drying out.
The cooking sheet is cut into 7 x 7 cm pieces. Take it out during frying.
If you fry it without a parchment paper, it will be easy to burn, so be careful.
In addition to powdered sugar, toppings made by mixing the same amount of soybean flour and sugar are also introduced.
Donuts can be stored frozen.
Fermentation time is not included in the time required.
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