Soft Donuts Recipes filled with Jam / Bomboloni - Oriental Foods

Posted by Oriental Food Recipe on

Soft Donuts Recipes filled with Jam / Bomboloni - Oriental Foods

make donuts can use the hand can use a mixer ... the more smooth (elastic) the better the results

Ingredients Soft Donuts filled with Jam / Bomboloni

15 donuts

• 200 gr of high protein flour
• 50 gr medium of protein flour
• 1 btr egg
• 2 tbsp milk powder (1 scht dancow)
• 2 tablespoons of sugar
• 5 gr instant yeast
• 100 ml of cold water
• 35 gr margarine / butter
• A pinch of salt
• Fields: strawberry / blueberry / chocolate jam etc.
• Toping: refined sugar

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Step To Cook Soft Donuts filled with Jam / Bomboloni

2 hours

1. In the container, add flour, granulated sugar, milk powder and instant yeast, mix well
2. Enter the eggs and water slowly until smooth
3. Put margarine / butter and salt, a mixer with spiral iron until it is elastic for 15-20 minutes or when you use it, you can add more water to make it easier to curl)
4. One characteristic of elastic is that it doesn't look smooth and when it's pulled it doesn't break easily, but it's still good, but the level of tenderness is different.
5. If it's already elastic, the IMPORTANT: Don't leave it too long and the donut will smell of yeast.
6. if it has expanded, brush your hands with flour and punch the mixture is used up
7. Balur back hand with flour, the mixture weighs 30 grams and round the mixture until it runs out
8. Then take 1 circle, sprinkle flour a little does not stick, then flatten with the help of a rolling pin / glass / finger until it is ± 0.5cm thin. Do it until the dough runs out, cover it again with plastic and leave it 15-20 minutes or until it expands 2x fold (DO NOT TOO LONG)
9. Heat a lot of oil over low heat (not the candle flame), fry the donuts until 1 side turned and fried until done, remove and cool
10. Take 1 donut, stick it with a knife on one side, fill it with a clock using a triangular plastic to the brim and stick out a little. Then sow with refined sugar.
11. Ready to be served

Labels: donut

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