Ванилови крем-пълнени понички
Тези декадентни понички от готварската книга на готвача “Брашно” на главния готвач Джоан Чанг бързо се продават всеки път, когато ги прави в базата си за производство на брашно и кафето в Бостън.
Източник: шоуто на Марта Стюарт, януари 2011 г.
добив
Bryant
27.04.2023 @ 00:16
These decadent donuts from the cookbook “Flour” by head chef Joanne Chang sell quickly every time she makes them in her flour and coffee production base in Boston. Source: Martha Stewart Show, January 2011. Makes nine 4-inch donuts. Ingredients: 1 package (2 1/2 teaspoons) active dry yeast, or 2/3 ounce fresh cake yeast 2/3 cup milk, room temperature 3 1/2 cups unbleached all-purpose flour, plus more for dusting 1 1/3 cups sugar 2 tablespoons coarse salt 3 large eggs 7 tablespoons unsalted butter, room temperature, cut into 6 to 8 pieces Canola oil, for frying 6 tablespoons heavy cream Donuts, cooled. Instructions: 1. In the bowl of an electric mixer fitted with the dough hook attachment, mix together yeast and milk; let stand until yeast is dissolved, about 1 minute. Add flour, 1/3 cup sugar, salt, and eggs; mix on low speed until dough comes together, about 1 minute. Continue to mix for 2 to 3 minutes. Add butter, a few pieces at a time, mixing after each addition until butter is fully incorporated and dough is soft, 5 to 6 minutes. 2. Remove dough from bowl and wrap tightly with plastic wrap. Chill for at least 6 hours and up to 15 hours. 3. Lightly flour a baking sheet; set aside. On a well-floured work surface, roll out dough to a 12-inch square, about 1/2 inch thick. Using a 3 1/2- to 4-inch doughnut cutter, cut out 9 doughnuts. Transfer to prepared baking sheet and cover with plastic wrap; let stand in a warm place until they have doubled in height and feel pillowy and soft, 2 to 3 hours. 4. Fill a large, heavy-bottomed pot with oil to a depth of 3 inches; heat over medium-high heat until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place doughnuts in hot oil, being careful not to overcrowd. Fry until golden brown on one side, 2 to 3 minutes; turn and continue to fry until golden on the other side, another 2 to 3 minutes. Using a slotted spoon, transfer doughnuts to a paper