1 pkg. active dry yeast
3 Tbsp. sugar
1/2 cup warm water (105 degrees F to 115 degrees F)
3-1/2 cups all-purpose flour
1/2 cup warm milk or water (105 degrees F to 115 degrees F)
1 egg
1 egg yolk
1/4 tsp. salt
3 Tbsp. butter or pareve margarine, cut up and softened
Cooking oil for deep-frying
1/3 cup sugar
3/4 cup chocolate-hazelnut spread i.e. Nutella (other fillings ideas Jam, Vanilla pudding etc)
1. In a bowl whisk together yeast, 1 tablespoon of the sugar, and 1/2 cup water until yeast is dissolved. Let stand for 10 minutes.
2. In a large food processor bowl or mixer bowl combine flour, milk, egg, egg yolk, salt, yeast mixture, and remaining 2 tablespoons sugar. Mix until combined. Add butter;then mix until combined (dough will be sticky).*
3. Place dough in lightly greased bowl; cover and chill in refrigerator overnight (8 to 12 hours).
4. On a well-floured surface, roll dough to 1/2-inch thickness. Using a 2-1/2-inch round cutter, cut dough. Arrange dough rounds on a tray dusted with all-purpose flour. Cover and let rise about 30 minutes or until nearly double in size.
5. In a heavy saucepan heat 2 inches of cooking oil to 365 degrees F. In a bowl place 1/3 cup sugar; set aside. Place chocolate-hazelnut spread in a pastry bag fitted with a round tip; set aside.
6. Fry doughnuts, three at a time, about 2 minutes on each side or until golden brown. Remove doughnuts using a slotted spoon; drain on paper towels. While warm, use tongs to dip each doughnut in sugar to coat. Holding each doughnut (use tongs if necessary), use a dowel, chopstick, or prong of an instant-read thermometer to poke a hole in one side of doughnut. Pipe chocolate-hazelnut spread through opening. Repeat on opposite side of doughnut. Serve warm. Makes about 16 doughnuts with re-rolling cut dough.
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