02 May Donuts
Preparation time: 3h30
Cooking time: 3min
10 g of cinnamon
3 g of salt
20 g of sugar
500 g of oil
11 g of Saf-Instant yeast
Heat the milk then pour it into a large glass. Add a teaspoon of sugar and stir until the sugar melts. Then add quick-rising yeast and stir. Leave to rest for 10 min in a warm place, until the yeast rises and reaches the rim of the glass. Sift 100 g of flour into a terrine, make a well in the centre and add the salt and the yeast. Blend with a spatula then with the tips of your fingers, in a circular motion, until you get a elastic, soft ball. Leave to rest for around 30 min, always in a warm place, until the dough doubles in volume.
At this point, melt the butter in a small pan and let it cool down. Beat the egg with a fork. Once the dough has risen, place it on your work surface and punch it down.
Work the dough, incorporating the butter, the beaten egg, the cinnamon, the rest of the sugar and the flour, sifting it.
Once the dough is again smooth and supple, cover it with a cloth and let it rise again for 3 h.
At this point, work the dough very quickly to bring it down and divide it into 12 balls. Take a ball in the left hand and make a hole in the centre with your right index finger. Twist the donut around your finger for around 10 seconds. Continue in the same way for the rest of the dough balls.
Heat the oil in a frying basin and as soon as it starts to simmer, plunge in the donuts by 3 or 4 : they will fall to the bottom and float up immediately. Let them cook for 2 min then turn them and let them cook for 1 min on the other side. Remove from the frying basin and drain them on absorbent paper. Sprinkle them with sugar and serve.