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donuts

These donuts are the most delicious I've ever eaten! Needless to say, I took the recipe by Paoletta , and therefore successful. I basically copy and paste because the only option was working. I used the camera, but the result was exceptional. especially because then I stuffed with cream sauce ever !!!!! Paoletta but goodness!! I made them little ones that they can be eaten whole, whole, one leads to another as cherries.

Ingredients:

400 grams of flour ( manitoba half and half 00)

50 g butter

70 grams of sugar

100 grams of water

130 grams of milk

10 grams of yeast (the cool of the cube)

peel 1 orange or 1 lemon

the vanilla or seeds of a pod, if you do not have it, put vanilla)

5 grams of salt

1 egg

peanut oil

sugar for dusting

custard

Procedure:

Sift the two flours well. In a bowl put water and yeast, handled with care to dissolve it. Then pour in 100 grams of flour taken from the total, water and yeast and stir just time to mix everything.

Cover with plastic wrap and wait one hour, in the meantime you can prepare the other ingredients, for example, pull out the butter from the fridge to be soft.

When the pre-dough is ready, pour it into the planet or, if hand mixed in a large bowl.

Add 1 or 2 tablespoons of flour and started to mix well, then add the yolk, and when this is well absorbed, half the sugar. Knead well adding a little 'flour, then add the remaining sugar.

Now alternate flour and milk (less than a tablespoon) until exhaustion, and finally the salt.

Mix well either by hand (at least 25 ') is the global, until the dough is elastic and curvature. Add vanilla, grated orange zest and finally the butter a little at a time, always mixing with energy, until the dough is shiny and elastic, so far strung. If you take it in hand, like a rope will stretch but not break, and if you knead on a work surface, will not stick.

Only then you can put it well in a covered bowl to rise, it will take about 1 hour and 45 '.

So you still have time to prepare a custard.

Now lightly floured work surface, and then turn the dough leavened sgonfiatelo well and make the folds of type 2 . Let rest 40 'covered by a film with the closure below.

Then flatten the ball with a rolling pin height of 1 cm. and 1 / 2 and cut donuts with a pasta bowl.

Cover with plastic wrap and let rise again 1 hour.

Fry, preferably one or two at a time in deep oil and drain well on paper towels. rotolateli in sugar!

farciteli custard

PASTRY CREAM Paoletti Ingredients:

400 ml of fresh cream

600 ml of fresh milk

1 vanilla bean

4 eggs

80 gr. flour

300 gr. sugar 1 pinch of salt

procedure :

Put in a saucepan the milk, cream and vanilla bean open and bring almost to a boil.

Meanwhile in another pan, beat the eggs well with sugar and a pinch of salt. Add the flour and stir a bit ', then add the milk all in one shot at a pass from a dense grid.

Place over very low heat stirring constantly with a whisk by hand. Switch off when the cream has thickened well.

cream was prepared by my daughter Alessandra, who has mixed real gym with so much energy to have a product so smooth nothing short of sublime! happy youth!