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We love pastries and that is why we have created these great donuts with a totally different shape. Its dough must be left to rest like all cakes and then make the shape of these delicious buns.
This dough is ideal to form other buns, but we find it very peculiar to use it to make these very different donuts. They do not have any ingredient that aromatizes them but surely you do not lack your imagination and you can add lemon, vanilla or some typical spice such as cardamom.
The donuts are originally from Holland, but they did not become famous until they crossed the Atlantic and took their shape with the typical hole in the middle. Their great diversity of shapes and flavors has made everyone love to eat them.
Curly shaped donuts
Some peculiar donuts, made with a spongy and delicious dough with a sugar coating. You are sure to love its twisted and different shape.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 285
- Rations: 12
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 200 ml of time milk
- 7 g dry baker's yeast
- 40 g of sugar
- 400 g of wheat flour
- 1 egg
- half a teaspoon of salt
- 40 g butter at room temperature
- 400 ml of sunflower oil to fry the donuts
Preparation
In our Thermomix glass we add the 200 ml of whole milk, the 7 g of dry baker's yeast, the 40 g of sugar and the half teaspoon of salt. We mix it during 30 seconds at speed 3,5.
We add the 400 g of wheat flour, the egg and the 40 g of butter. We knead it by programming during 7 minutes at kneading speed. If the dough is sticky you can add another handful of sugar and knead another minute.
On a floured surface we turn the dough and give it a round shape. We place the dough in a bowl with flour and add a little more on top. Cover with a cloth and let it rest to rise for 45 minutes.
We will observe that it will have almost doubled in volume. We divide the dough into 12 equal portions and make a ball with each of them. Cover all the balls with greaseproof paper and let it rest for another 1 minutes.
We take each ball, crush it with our hands and begin to stretch it with our hands, giving it the shape of a churro. If you find it difficult to stretch it, you can wet your hands with a little water. We form a strip of about 50 cm and begin to give it the corresponding shape to roll the donut.
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We leave the donuts formed and covered with baking paper to rest for 45 minutes. They have to double their volume. It is important to leave the rest times and see that it doubles its volume, if we do not comply with it, the dough may not be as fluffy.
We heat the oil in a frying pan. We heat it over medium low heat, because we are going to fry the donuts at a low temperature. If we do it at high temperature we can make the buns very quickly and in the end they remain raw inside.
We remove the donuts when they are golden brown on both sides, let them cool and coat them with sugar.
