Nutrition Facts
5 servings
5
Recipe for Carnival Sugar Donuts, baked.
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Doughnuts for Carnival or Fat Tuesday, but without too much grease, thanks to baking!
Ingredients
160 Flour
½ Dry baker's yeast
60 Milk
1 Milk
10 Butter
25 Sugar
½ Beaten egg
1 pinch Salt
Powdered sugar
Directions
1
Warm the milk in a small saucepan over low heat. Add the sugar and butter. Continue heating until all the ingredients are melted. Remove from heat.
2
Mix the flour, salt, and yeast in a mixing bowl. Make a well in the center. Add the egg, warm milk, and orange blossom water. At this stage, there are two options: you can knead the dough using a mixer with the dough hook, or you can use your hands to knead. Knead for 8-10 minutes, until the dough is soft and elastic. Flour a bit as needed, depending on the flour used. Place the dough in a bowl, cover with a cloth, and let it rest for 1 hour in a warm environment (for me, not far from the heating, for example...). The dough will have "risen" and should double in volume.
3
Flour your work surface. Degas the dough by kneading it for 3 or 4 minutes and pressing your fists or palms into it against the work surface.
4
Once again, there are two options: you can either roll out the dough with a rolling pin to a thickness of 1.5 - 2 cm, or shape it into a not too thick log, cut into sections, and form flattened round donuts about 2 cm high. However, the second technique is less uniform.
5
Preheat the oven to 180°c - 190°c. Place your donuts on a baking sheet lined with parchment paper. Cover with a cloth and let your dough rise again for about 45 minutes. Brush the donuts with milk and bake for 9 minutes. If they are not golden, leave them for another 1 or 2 minutes (which I did! But no longer, or they will be dry...)
6
To finish, when the donuts are out of the oven and cooled, melt a little butter and brush it over the entire donut. Then roll it in powdered sugar or granulated sugar!
Ingredients
Ingredients
160 Flour
½ Dry baker's yeast
60 Milk
1 Milk
10 Butter
25 Sugar
½ Beaten egg
1 pinch Salt
Powdered sugar
Directions
Directions
1
Warm the milk in a small saucepan over low heat. Add the sugar and butter. Continue heating until all the ingredients are melted. Remove from heat.
2
Mix the flour, salt, and yeast in a mixing bowl. Make a well in the center. Add the egg, warm milk, and orange blossom water. At this stage, there are two options: you can knead the dough using a mixer with the dough hook, or you can use your hands to knead. Knead for 8-10 minutes, until the dough is soft and elastic. Flour a bit as needed, depending on the flour used. Place the dough in a bowl, cover with a cloth, and let it rest for 1 hour in a warm environment (for me, not far from the heating, for example...). The dough will have "risen" and should double in volume.
3
Flour your work surface. Degas the dough by kneading it for 3 or 4 minutes and pressing your fists or palms into it against the work surface.
4
Once again, there are two options: you can either roll out the dough with a rolling pin to a thickness of 1.5 - 2 cm, or shape it into a not too thick log, cut into sections, and form flattened round donuts about 2 cm high. However, the second technique is less uniform.
5
Preheat the oven to 180°c - 190°c. Place your donuts on a baking sheet lined with parchment paper. Cover with a cloth and let your dough rise again for about 45 minutes. Brush the donuts with milk and bake for 9 minutes. If they are not golden, leave them for another 1 or 2 minutes (which I did! But no longer, or they will be dry...)
6
To finish, when the donuts are out of the oven and cooled, melt a little butter and brush it over the entire donut. Then roll it in powdered sugar or granulated sugar!
Notes
-
MaCa0906
Very good recipe! Indeed, it is more of a brioche than a "doughnut," but it delights both kids and adults! My grandfather told me that they were the same as the ones he used to buy for my grandmother at fairs when he was young! Definitely a recipe to make and remake, satisfaction guaranteed! -
JuleaCuisine
Response to Magali Hello Magali, Indeed, the result is somewhat similar to that of a brioche, but not quite. The basic recipe is for donut dough, not brioche. I achieved a nice, soft donut that tastes good. Now, it is clear that the oil bath is what gives the traditional donut shape. And here, it is not present... this might bother some. A bit of leniency then... for a donut with less oil, it's quite practical ;) -
Mimi
You are shaken; it looks more like a dough for doughnuts than brioche dough. Brioche dough is airier and softer inside. Additionally, the dough is less fatty in the oven. Very easy to make, well-risen, cut into diamond shapes, and there you go. The dough is well-sugared, or you can put chocolate in the middle; it can be delicious and very well proportioned. Sweet tooth. -
Salut
Cool, it worked well. -
Magali
Disappointed I don't know if I missed something, but as a result, I have mini buns, nothing like doughnuts.
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