Cute, tasty, tiny, fluffy and compelling for our little friends and not only. Filled with fragrant homemade jam become like a mouthful dougnut!
They have not a lot, bready taste like large donuts even though more … consumable! The cream in the dough and the stuffing with jam of your choice makes them tempting. Eaten lukewarm but after that they were fine.
Yours!
They have not a lot, bready taste like large donuts even though more … consumable! The cream in the dough and the stuffing with jam of your choice makes them tempting. Eaten lukewarm but after that they were fine.
Yours!
| work: 1h:00′ | time: 2h:30′ | easy: |
Ingredients (∼50 Mini Doughnuts)
|
In a bowl pour the lukewarm milk and sugar. Stir and add the dried yeast. Stir again to dissolve and leave the bowl aside for a while. |
In the mixer bowl sift the flour and add the butter, the egg, the mix of the bowl with the yeast and cream. |
Beat the ingredients in the beginning at medium speed and at full force consecutively until we have a soft dough slightly sticky. You cover it with a kitchen towel and put the bowl in a plastic bag. It depends on the season and room temperature. Allow the dough to rise. |
In lightly floured bench pour a small part of the dough and flour from above. |
You open in a flat sheet, irregular and with thickness 3-4 mm (0.12 in). Flour lightly, if necessary, to facilitate opening. |
With coupe pate at Ø5cm (Ø2 in) cut round dough disks. Gather the dough in between the discs and unite it with the next batter, which you will open. |
In a deep pan pour the oil to warm well. Test with a bolus of dough if it is ready. Pour in a few dough disks and let them cook on one side. We turn with a slotted spoon once they get gold and blonde color. Do not overcook. |
Put them on absorbent paper towels. When cool, make a small slit on the side and fill with jam of your choice. |
Fill the donuts with jam, nutella, pastry cream, lemon curd or whatever else you prefer and sprinkle with icing sugar.Their final size after frying, depends not only on the diameter of the coupe pate but also by the thickness of the dough.
Zambia Sifaki
