I think we all need a little sweetness right now. I’ve found the one we absolutely need… Donuts with spread. More greedy, it is not possible, right?
I believe that young and old, we will all enjoy it.
So yes, a donut, in addition to the spread, it’s not light. But hey, that’s exactly why we love them. And once in a while, in case of absolute necessity, it is allowed. Some will tell me that these donuts can also be made in the oven. So, I say no! In this case, you will have spreadable buns. It’s very good too, but brioches aren’t donuts!
Once the donuts were prepared and cooked, I chose to garnish them with a delicious spread with a very liquid texture. You can choose the one you prefer. You can even make it yourself. I also published a recipe that is excellent a short time ago.
And after that, all you have to do is bite into it and enjoy.
2 level tsp dehydrated baker’s yeast
1 tbsp vanilla syrup
40g melted butter
do it lightly cool down Milk.
Add the yeast and mix.
In the robot, put the flour, theegg, sugar and vanilla syrup.
Add milk and yeast and start kneading.
Add the cooled melted butter. Knead at medium speed for about 6 minutes.
Put the dough on the work surface and fold it a few times to form a ball. Place it in a dish, wrap it in cling film and let it rise for about 1 hour.
Place the dough on a lightly floured work surface and roll it out to cut out 10 8cm rounds using a cookie cutter.
Place them on a sheet, cover and let rise for about 30 minutes.
Prepare a frying bath.
Dip the donuts by two or three in the hot oil. Fry them for 2/3 minutes, turning them over during cooking.
Drain the cooked donuts on absorbent paper and let cool.
Place the spread in a piping bag fitted with a long nozzle.
Poke a small hole in the donut, then push in the nozzle and top with the spread.
Consume the same day.
To finish: I find that donuts with spread are by far the most delicious. But there are plenty of other topping options. Jam of course, apple compote, but also pastry cream… The choice is yours.
I don’t have a fryer. I use a wok.
The oil should be hot, but not too hot. Otherwise the donuts brown too quickly and do not swell.