Easy flower donuts

INGREDIENTS:

• 265 grams/ 2 1/8 cups/ 9.30z Flour

• 40ml of milk

• 25 grams/ 1/8 up/ 0.80z Butter

• 1 teaspoon of dry yeast

• 1/2 teaspoon of salt

• 65g / ⅓ cup/ 2.30z Sugar

• 2 eggs, beaten

INSTRUCTIONS:

Start by putting all the ingredients, except butter and dry yeast, in a mixing bucket. Mix at low speed and then increase it to medium and high to make a rough dough. Now, add the butter and yeast paste. Keep mixing at low speed, then switch to medium and high to make a smooth dough.

If you are making the dough by hand, make sure you knead the dough until soft and tacky but not sticky, the secret to making these doughnuts perfect lies in the making of the dough. Divide this dough into 10 pieces, cover them with plastic wrap, and put them in the fridge for 15 minutes. After chilling the dough, roll each piece into an 8cm circle, make a small hole in the middle with a rolling pin, and cut it into 6 parts with a sharp knife.

Pinch the ends of each part together to make a petal shape. Once all that's done, cover them and place them in a warm place until they double in size. It will be white, plump, and light, bouncing back when lightly pressed with your fingers.

Heat the oil pan to 160 degrees Celcius/ 320F, put the dough in and fry until one side turns golden. Flip it and continue frying until the other side is golden too. 

Once well cooked, remove from the oil and place them, on a kitchen paper to absorb excess oil. Enjoy it as is or sprinkle it with powdered sugar once warm. If you can't finish all the doughnuts, store them in a sealed container, they will stay soft and tasty for three days. Give them a try.

Enjoy your donuts flower.

Recipe by: kitchencookbook

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