*Ingredients
°500g white wheat flour (T55)
°75g semi-salted butter
°50g sugar
°25 cl semi-skimmed milk
°3 pinches of salt or fine salt
°2 eggs
°7 g of baker's yeast
°1 bottle of peanut oil or 1L of grapeseed oil
°1 jar of raspberry jam
°Icing sugar
* Methods :
1
Preparation of donut dough
Put all the ingredients in your MAP (Breadmaker), in the order recommended by the instructions. Choosing “basic” program also “dough” option. The MAP will knead and then rise the dough in just over 2 hours. If you don't have MAP, put the yeast in a bowl, add the rest of the dry ingredients (salt last), add the liquids little by little while mixing. Knead a little, add the butter then knead by hand or in a pastry robot.
Pour the risen dough onto a lightly floured work surface.
2
Roll out the dough with a rolling pin to a thickness of 1 cm.
3
Cut out circles of 5 to 6 cm, using a cookie cutter. Form a ball with the rest of the dough, spread it and form other circles.
4
Spread the circles on a plate, spacing them out. Cover the baking sheets with slightly damp tea towels and leave to rise for 30 minutes.
5
Pour the oil into a pan and heat it to 170°C. This is the ideal temperature both for browning donuts and for cooking them through. Begin dipping the donuts in the oil.
6
They will start to swell. Brown them for about 5 minutes, flipping them halfway through cooking.
7
Removing them from the fry bath use a slotted spoon & placing them on plate covered with absorbent paper. Do the same with the rest of the dough.
8
When the donuts are cold, put the icing sugar in a small strainer and sprinkle the donuts with icing sugar.
9
Put the jam in a piping bag and cut off the end.
Poke a tiny hole in the side of each donut using a sharp knife.
10
Insert the piping bag into the slot and squeeze lightly to stuff the donuts.
11
It's ready !
Proceed in the same way for the rest of the donuts and taste quickly.
Donuts are much better the same day, but you can still store them overnight.
Enjoy !
