Yes, all these special donuts are very beautiful, delicious and Instagram, but let's stop for a moment • Pastry chef Ortal Shimron with the perfect recipe for a regular donut
We are all familiar with the trend that in recent years has completely taken over all the bakeries, confectioneries and even some of the supermarkets in Israel - corrupt donuts.
It is no longer just a glittery coating or a delicious filling but an area that is all about the purity of the "more" and the "excessive".
It is indeed fun to innovate, sharpen the sense of taste and transcend the imagination, but sometimes nostalgia wins everything.
A simple recipe for a perfect classic donut // Photo: Gil Kramer
This time we felt like going back to the "taste of yesteryear", the innocent and familiar childhood taste of a basic donut, without all the toppings.
The classic donut is considered by many to be the most delicious, and I also personally like the taste and in the donuts I eat I do not even put jam.
The recipe I made for you today includes everything you need to know in order to make the perfect classic donut.
From the way to make the dough rise successfully, through frying to preparing the jam independently and upgrading the donut through it.
Donuts
Ingredients for 16 donuts weighing 50 grams:
500 grams flour
12 grams dry yeast (or 25 grams fresh yeast)
50 grams sugar
10 grams salt
one
egg one more yolk
120 grams milk
85 grams water
45 grams butter a
teaspoon of puree or quality vanilla extract.
25 grams of vodka / brandy
preparation method:
In a mixer with a kneading hook, place the flour, yeast, salt and sugar.
Mix a little and add: milk, water, egg, egg yolk, vanilla and alcohol.
Put in about five minutes and add the butter.
Continue to knead for another 5 minutes until a soft, flexible and smooth dough is obtained.
Place in a bowl for the first
swelling
of about 40 minutes until the dough doubles in volume
(keep in mind that in winter, the dough swells more slowly than in summer and that the swelling times can be longer than 40 minutes)
• After doubling the volume, weigh 50 gram balls for the donut.
• Place each ball on a square of baking paper and inflate a second time - again to double the volume (about 40 more minutes)
• Heat a liter of canola oil in a pan or low saucepan, heat the oil to 160 degrees and fry each donut for about 3 minutes on each side.
• Refrigerate, dust with powdered sugar and drizzle with jam.
Spicy strawberry jam
Ingredients:
500 grams of washed strawberries without sting.
250 grams of white sugar a
teaspoon of vanilla puree and
half a teaspoon of cinnamon.
preparation method:
Cook all the ingredients on a medium flame for about 25 minutes until the jam becomes thick.
Refrigerate and grind to a smooth texture using a rod blender.
Ortal Shimron is a pastry chef and chocolatier from the center of the country, you can follow her variety of recipes and appetizing pastries on Instagram
