Food recipes
Ring Doughnuts
Ring Doughnuts Ingredients: wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d leavening agents, yeast, baker's, active dry salt, table sugars, granulated butter, wi...
Ring Doughnuts
Ingredients:
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
butter, without salt
sugars, granulated
oil, olive, salad or cooking
vanilla extract
Directions:
In a bowl add all the doughnut ingredients, keeping the yeast and salt apart.
Combine all the ingredients with half of the milk.
Continue to mix, gradually adding more milk until fully combined.
Tip out onto a lightly floured surface and knead for 10-15mins, until the dough becomes smooth.
Place the oil and vanilla extract in a large bowl.
Mix together and the wipe it around the base and edges.
Place the dough in the bowl and cover with cling film or tin foil and leave to prove for about 4hours.
Tip back out on a clean surface and knead for another 5mins
Roll the dough into a long sausage shape and cut into even sized pieces.
Roll in each one into a ball.
Punch a whole in the middle with you finger and then spin the dough around your finger to create a ring shape.
Heat oil in a large pot or in a deep fryer.
Once it reaches around 160C.
Gently place the doughnut rings in using a metal slotted spoon.
Once one side is golden brown, turn them and cook on the other side.
Once both sides are golden in colour, remove and place on a plate with kitchen paper on.
Repeat for all your doughnut rings.
Whilst still warm roll the rings in a bowl of caster sugar.
Place to one side or eat
Ingredients:
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
butter, without salt
sugars, granulated
oil, olive, salad or cooking
vanilla extract
Directions:
In a bowl add all the doughnut ingredients, keeping the yeast and salt apart.
Combine all the ingredients with half of the milk.
Continue to mix, gradually adding more milk until fully combined.
Tip out onto a lightly floured surface and knead for 10-15mins, until the dough becomes smooth.
Place the oil and vanilla extract in a large bowl.
Mix together and the wipe it around the base and edges.
Place the dough in the bowl and cover with cling film or tin foil and leave to prove for about 4hours.
Tip back out on a clean surface and knead for another 5mins
Roll the dough into a long sausage shape and cut into even sized pieces.
Roll in each one into a ball.
Punch a whole in the middle with you finger and then spin the dough around your finger to create a ring shape.
Heat oil in a large pot or in a deep fryer.
Once it reaches around 160C.
Gently place the doughnut rings in using a metal slotted spoon.
Once one side is golden brown, turn them and cook on the other side.
Once both sides are golden in colour, remove and place on a plate with kitchen paper on.
Repeat for all your doughnut rings.
Whilst still warm roll the rings in a bowl of caster sugar.
Place to one side or eat