Today I made soft donuts, they practically melt in your mouth!! It’s impossible to resist these soft donuts, but especially impossible not to have seconds, I devoured 3 when they were warm!!
Soft donuts are delicious freshly fried, but believe me, even eaten the next day for breakfast, slightly warmed, they are exceptional. They stay soft for days. Also try the Krapfen filled with luscious Chocolate Custard, or the delicious Neapolitan Graffe. There’s something for everyone’s taste. The choice is yours.
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 4 cups Manitoba flour
- 7 oz milk
- 1 egg
- 3.5 tbsp lard
- 5 tbsp sugar
- 2 tsp salt
- 2 tsp fresh yeast
- grated zest of 2 lemons
- 1 tsp vanilla
- 2 qt seed oil
- to taste granulated sugar
Tools
- Bowl glass
- Donut mold this one
- Rolling Pin wooden
Steps
In the BIMBY jug, I poured the milk, yeast, and sugar. I dissolved them for about 30 seconds at speed 1. Then I added the lard, egg, vanilla, lemon, and orange zest and mixed for 20 seconds at speed 1.
Finally, I added the flour and salt and kneaded for 2 minutes at kneading speed.
I then transferred it to a bowl and let it rise until it doubled in size.
In a large bowl, I poured the flour, sugar, and salt.
I mixed to combine the ingredients.
I made a well in the center and added the egg, vanilla, lemon and orange zest, and lard. I started working with my hands and slowly added the milk in which I had previously dissolved the yeast.
I kneaded with my hands for about 2 minutes and let it rest for 30 minutes covered with a cloth.
After 30 minutes, I took the dough again, worked it for a few seconds, and formed a smooth and homogeneous ball. I let it rise in a bowl covered with plastic wrap, inside a turned-off oven slightly warmed, until it doubled. It takes about 3 hours.
I then transferred the dough onto a lightly floured surface, pressed it slightly with my hands, and then gently rolled it out with the rolling pin.
With the donut mold I cut out the donuts which I left to rise for about an hour, they should double in volume.
Then I fried them in hot oil, transferred them onto absorbent paper, and finally coated them with granulated sugar.
Delicious!!!
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