Her Majesty the donut. A very welcome guest, a favorite among both young and old has been passed down as a legacy for generations. Fantastically soft, and completely hollow inside. That’s why in this video we present to you the way we do it. The measure is for 30 donuts.
Components:
400 ml of milk
50 ml of oil
40 g of yeast
2 whole eggs
1 tablespoon sugar
1 pinch of salt
700 g of flour + 50 g for sprinkling + 50 g which I added to finish mixing t
Preparation:
The yeast does not need to sour.
Add crumbled yeast and sugar to the warm milk and mix.
Add half a measure of flour to it and unite everything with a whisk.
Then add oil, scrambled eggs, and salt.
Stir again.
Add the rest of the flour and beat with a spoon.
Add another 50 g of flour.
The dough will be soft and stick to your hands, but that's how it should be.
Shape it with a spoon, sprinkle with a little flour, then cover with a cloth and let it stand for about 30 minutes until the mass doubles.
Flour the table, then pour out the dough. It will still be sticky, but when you mix it with a little flour, it will no longer stick.
Mix a little dough, put all the edges inside.
Sprinkle with flour again and roll out the dough to a thickness of 1 cm.
Take out with a mold, the size you want donuts.
Sprinkle flour on a tray or table where you will stack them.
When you cut the donuts, mix the rest of the dough again and stretch it again, then cut the donuts.
Cover the sliced donuts with a cloth and let them soak for 20 minutes.ng t