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Dans la lune

April 1, 2016

Italian Doughnuts

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Italian Doughnuts

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Serving Size
about 30 doughnuts
Italian Doughnuts

Ingredients

  • 290g bread flour
  • 10g cake flour
  • 1/2 tsp fine salt
  • 30g white sugar
  • 180ml 1 egg + milk
  • 20ml water
  • 45g salted butter
  • 3g - 1 zest of lemon
  • 3.5g dry yeast

  • Nutella or Custard cream, for filling
  • Parchment paper, cut in to about 5 cm squares

Instructions

  • 1. Place all dough ingredients in bread machine according to the manufacturer's directions. Select dough cycle, when the cycle is complete, remove the dough. Place them on a floured work surface.
  • 2. Roll out the dough to about 1 cm thickness. Cut out to round shape using circle cooking cutter. Place each circle doughnut dough on a piece of parchment paper cut by about 5 cm x 5 cm square.
  • 3. Let rise the dough for about 30 mins or until doubled. (at 40C degree)
  • 4. Heat the oil to 160C degree in a deep fry pan. Carefully slide the dough in the hot oil. Fry them until golden brown for each side.
  • 5. Transfer them on a paper towel to drain excess oil.
  • 6. Pipe in a little bit of Nutella or Custard cream in the doughnuts using a pastry bag and tip.
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https://atelierlalune.com/2016/04/italian-doughnuts/

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