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 Ingredients

5 size M eggs

100 ml of anise

15 gr of Anise grain or Matalahúva

2 medium sized lemons grated and squeezed

100 ml of water

250 grams of sugar

40 grams of honey

10 grams of salt

10 grams of dry yeast

1 kg of flour

100 gr of cow butter

Extra sugar to coat the donuts


Elaboration

We will start by preparing a pre-ferment, this will help us make our donuts more fluffy and keep them tender for a few days. To do this, in a small bowl, place the 100 ml of water, the 10 g of dry yeast and 150 g of flour. We mix everything until we get a homogeneous mixture, it will be like a ball of dough, we cover it with transparent film and let it rest in a warm place away from currents for half. the ball of dough turns into a kind of porridge all full of bubbles and will increase in size. It will be ready to use.

In the bowl of the kneading robot we place the rest of the ingredients: the salt, the remaining flour, the sugar, the honey, the Anise, the zest and the lemon juice, the eggs and the butter, which we will have previously melted in the microwave and Let it cool down a bit before adding it to the mixture. We start the robot at low speed so that the mixture is integrated, when it is well integrated we add the pre-ferment and continue to knead at medium speed. In this pass it is very important that you have patience, since as the pre-ferment is integrated into the dough, it will change its texture and as it is kneaded it will become softer and more elastic, barely sticky to the touch. We will know that it is ready because it will begin to detach from the walls of the bowl.

We pass it to a previously greased container, cover it with transparent film and let it rest until it doubles its volume. Now in winter in the houses the temperature is lower, what I do is turn on the light in the oven and put the bowl inside, I close the door and that's it. The oven bulb will give enough heat to the dough to rise as if it were summer, since the heat from the bulb is retained in a very small and closed space. EYE, only the oven light, oven off!!!

Once the dough has doubled its volume, we pass it to the floured work table and give it a gentle kneading to degas. Let the dough rest for 10-15 minutes covered, so that when working it does not shrink. Now we go with the formation of the donuts.

While the dough rests, I cut some squares of baking paper a little larger than the size of the donut I am going to make, I make these individual squares so that later it is easier for me to fry the donuts.

The donuts can be made in two ways: either with a donut-type cutter, we stretch the dough with a thickness of almost 1 cm and cut the donuts and pass them to each piece of paper, we knead the cuts again and repeat the process. We can also make the donuts by taking small portions of dough, balling it up and making a hole with our finger, enlarging it a bit and transferring it to the baking paper.

Once all the donuts are formed, let them rest again until they double their volume.