donuts time again in da house! smells like heaven here..and I want to share this version of Linda Lomelino donuts with you because I’m obsessed with her book and I know you love donuts as well such as me, such as all the universe.
salty and sweet! I already told you that it’s like the best combination ever in the world of baking, so I’m keeping trying new things with this awesome concept. The result here it’s a simple airy dough with a great fermentation, a simple melt chocolate on the top and an amazing crunchy caramelized chopped almonds (a.k.a. guirlache) sprinkled.
with that description you should be already mouth-watering, or am I wrong?..no I’m not, and I’m going to confess you that it was super difficult to don’t eat them all in once when they were finished. super difficult. too much for the body.
FRIED DONUTS WITH GUIRLACHE
(makes about 14 medium donuts)
· ingredients ·
50ml warm water
5g fresh dry yeast
150ml whole milk
2 egg yolks at room temperature
40g butter room temperature
2 Tbsp caster sugar
320g plain flour
500ml approx. sunflower oil
1 white egg
1 tsp water
¼ tsp salt
70g chopped almonds
1 Tbsp caster sugar
¼ tsp cinnamon
½ tsp salt
90g dark chocolate
40g white chocolate
· step by step ·
warm the water at 45ºC and mix it with the yeast in a big bowl and let it rest for 5 min.
warm the milk at 40ºC and mix it with the previous yeast mixture.
add the egg yolks, the butter and caster sugar mixing well.
pour the salt and the sifted flour and knead the dough until it’s non-stick.
place it in a clean bowl with a little bit of sunflower oil spread on it, covered with a kitchen towel, and leave it rest for 1h and 30min in a warm place.
prepare your worktop with a good quantity of flour and extend the dough with a 1’5 to 2cm thickness.
cut the dough with two round cookie cutters (7cm and 2’5cm approx.).
leave then in a tray with baking paper and cover them with a kitchen towel for 45min.
gently fry them with the sunflower oil in a big saucepan.
preheat the oven at 150ºC with two resistances, and prepare a baking tray with baking paper.
beat the white egg with the salt in a medium bowl.
pour the chopped almonds, sugar, cinnamon and salt and mix it well.
spread the almonds in the prepared baking tray and bake it at 150ºC for about 25 min.
melt both chocolates over bain marie in a low heat.
pour it in a bowl and dip the donuts on the chocolate, sprinkle some guirlache on the top and eat all them!
· tips ·
in this recipe it’s very important to follow the temperature of the ingredients just like it’s said, it will help to have a great fermentation of the dough.