donuts recipe
INGREDIENTS:
° 2 1/2 cups whole wheat flour, divided plus additional flour
1/4 cup caster sugar
1/4 tsp. Salt
° 2 1/4 tsp. Rapid yeast (1 sachet = 7 grams)
° 2/3 cup warm milk 110°C – Microwave 36 sec
° Four tablespoons melted unsalted butter, divided
2 egg yolks
° cc vanilla extract
1/3 cup Jelly or jam (small portions of fruit)
1/3 cup cup powdered sugar
In a large bowl, combine 1 cup flour, 1/4 cup sugar, 2 1/4 cups coffee (bulk), and 1/ 4 cups of ground coffee.
Add the warm milk, 3 tablespoons melted butter, 2 egg yolks and 1/2 teaspoon vanilla extract and mix until smooth.
Cover with aluminum foil and leave at room temperature for 10 minutes until a few bubbles appear on the bottom.
Add the last 1/2 cup flour, including just enough to hold the dough together and not stick to the sides of the bowl.Knead in a bowl for five minutes. If the dough is already sticking to your hands, dust it with a little more flour, then continue kneading with clean, dry hands. Cover the bowl with plastic wrap and bake at 225F for 45 minutes, or at room temperature for half an hour, or until doubled in size.
Line a baking sheet with parchment paper and preheat the oven to 375 degrees Fahrenheit with the rack in the center of the oven.
Place the dough on a floured surface and roll out to a thickness of 1.5 cm.Cut out circles with a 2 1/2 inch cookie cutter. Roll up large confetti to make 12 donuts. Place dessert on a plate in clean dough, cover with a towel and let rise in preheated oven at 100 degrees Fahrenheit for 20 minutes or room temperature for 45 minutes until very tender. swollen. Bake in the center of a preheated oven at 180°C for 10-12 minutes or until golden brown.
When it comes out of the oven, brush the warm bread with the last spoonful of melted butter and pass it through the sugar bowl to coat it with some sugar. Make a deep cut in the side of each donut and place the jam in a piping bag.
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