Baked donut recipe
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8g of fresh yeast
100ml (1/2 cup) of milk
50g (1/4 cup) of butter (melted)
40g (1/4 cup) of sugar
FULL RECIPE HERE 👇👇:
° 2 1/2 cup regular baking flour, isolated, in addition to extra flour*
°1/4 cup granulated sugar
° 1/4 teaspoon salt
°2 1/4 teaspoons moment yeast (1 sachet = 7 grams)
° 2/3 cup hot milk 110°F – microwave 36 sec.
° Four tablespoons softened unsalted margarine, isolated
°2 egg yolks
° teaspoon vanilla concentrate
°1/3 cup jam or jam (without the tremendous servings of natural product)
°1/3 cup granulated sugar to move a doughnut
In a huge bowl, whisk together 1 cup flour, 1/4 cup sugar, 2 1/4 teaspoons (1 bundle) moment yeast and 1/4 teaspoon salt.
Add the milk to the intensity, 3 tablespoons of the liquefied spread, 2 egg yolks, and 1/2 teaspoon of the vanilla concentrate, and beat well.
Cover with saran wrap and put away at room temperature for 10 minutes, until a couple of air pockets structure on the floor.
Add 1 1/2 cups flour, including enough so the batter meets up and doesn’t adhere to the sides of the bowl. Manipulate in a bowl for five minutes. In the event that the mixture truly adheres to your hands, sprinkle somewhat more flour and afterward continue to massage with perfect, dry hands. Cover the bowl with cling wrap and leave it up in a 100°F broiler for 45 minutes or at room temperature for 30 minutes, or until it duplicates in size.
Line a baking plate with material paper and preheat the stove to 375 degrees Fahrenheit with a rack in the broiler.
Turn the batter out to a floured floor and carry the mixture out to a 1/2-inch thickness. Remove circles utilizing a 2 1/2-inch ball cutout. Re-roll the confetti if important to make 12 doughnuts. Put the cakes on a lined baking sheet, cover with a tea towel and pop right back to the top in a 100°F stove for 20 minutes or at room temperature 45 minutes, or until puffed. Prepare in a preheated 375°F broiler for 10-12 minutes or until brilliant.
Directly from the broiler, brush warm bread with 1 tablespoon of dissolved spread and roll in a bowl of sugar to cover with just the right amount of more sugar. Cut a profound cut inside the side of every doughnut and cylinder jam with a cake sack in every one.