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Ingredients:
Dough
• 360 grams all-purpose flour (plus about 5 tablespoons extra if needed including for dusting)
• 3 tablespoons white sugar
• 1 teaspoon fine salt
• 1 small packet (10 grams vanilla sugar)
• 1 small packet (7 grams) instant yeast
• lemon rind from one whole lemon
• 170 ml milk, warm to the touch
• 2 large eggs or 3 egg yolks
• 65 grams butter, room temperature
• vegetable oil to grease your counter top and hands during kneading
• enough cooking oil for frying
Simple Vanilla Cream Filling**
• 2 cups milk
• 1/2 cup white sugar
• 1 small packet (10 grams vanilla sugar)
• 2 teaspoons good quality vanilla extract
• 1/4 cup corn starch
• 60 grams butter
**To make it special, use real vanilla bean and add 4 egg yolks in the mixture
Notes:
1.) This dough is a little tacky and please, don't get tempted to add more flour. Only add if really needed and up to 2-3 tablespoons only.
2.) Greasing your hands and counter top with vegetable oil will help to get through during kneading.
3.) Kneading - if using by hands, 10 minutes kneading will be required. if using stand mixer, 8 minutes will be fine under medium speed.
4.) Proofing - until it puffed and when it doubles its size
5.) Oil temperature - at least 160 - 170 degrees and fry until light golden brown. At least 2-3 minutes each side.
6.) Testing your oil - easiest is using a thermometer. If you don't have, use a chopstick or the handle of a wooden spoon by dipping it into the oil. If bubbles appear, your oil is ready.
6.) I intentionally did not roll or dust with powdered sugar some of the doughnuts. I just filled it directly with the simple vanilla cream.
Best regards,
Romel from The Introvert Kitchen
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