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Donuts (twisted donuts) | Recipe transcription by HidaMari Cooking

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HidaMari Cooking

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Ingredients

(A) Strong bread : 200g
(A)薄力粉 : 50g
(A)グラニュー糖 : 30g
(A)塩 : 3g
(A)インスタントドライイースト : 6g
egg : 1 piece
milk : Appropriate amount
Unsalted butter : 25g
sugar : Appropriate amount
(B)きな粉 : 適量
(B)砂糖 : 適量
油 : 適量

Time required

60minutes

Procedure

1) Make dough 00:09
Put (A) in a bowl and mix gently.
Put eggs and milk in a container, weigh to a total of 145g, add to a bowl and mix.
2) Knead the dough 01:38
Put 1 on the table and knead until there is no unevenness.
Add unsalted butter and knead until familiar.
Round the surface.
3) Ferment the dough 04:30
Put 2 in a bowl and cover with plastic wrap.
Ferment for 50 minutes to 1 hour until doubled in size.
4) 生地のガス抜きをして休ませる 04:51
台に打粉(分量外)をして3を出す。
手で軽く押さえてガス抜きをする。
綿棒で伸ばして3つ折りにする。
ラップを被せて15分休ませる。
5) 生地を成形する 06:17
Remove the wrap of 4 and dust the surface of the dough and the table (outside the amount).
Again, lightly press with your hand to degas.
Stretch it with a cotton swab to a size of 20 cm to 13 cm.
Cut into 8 equal parts so that they are vertically long.
Roll the dough piece by piece and stretch it to about 40 cm.
Twist and close your eyes.
6) 成形した生地を発酵させる 07:49
クッキングシートの上に5を並べ、2倍の大きさになるまでオーブンに入れて40度で40分〜50分発酵させる。
生地の表面を10分ほど乾かす。
7) 揚げる 08:32
鍋に油を入れて160度に温める。
6を入れて2分揚げ、裏返して更に2分揚げる。
油を切って取り出す。
8) 仕上げる 09:40
保存袋に数量の7と砂糖を入れてまぶす。
同様に別の保存袋に残りの7と1:1の割合の(B)を入れてまぶす。

Point

・ A recipe for twisted donuts made by hand kneading.
・ Return unsalted butter to room temperature.
・ The time required does not include the time to ferment the dough.
・ During step 3, the texture of the dough is adjusted by degassing the dough.
・ During step 6, if you do not have an oven, cover it with plastic wrap to prevent the dough from drying.
・ Perform step 8 while the donuts are warm.