Ingredients
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20 g fresh yeast
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40 g sugar
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200 ml lukewarm water
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250 g Schär Mix Pâtisserie
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16 g vanilla sugar
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1 lemonzest only
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1/2 tsp salt
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50 g corn meal
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1 tbsp guar gum
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2 tbsp sunflower oilplus more for frying
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Topping
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40 g icing sugar
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dried raspberries
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dried strawberries
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dried blackcurrant
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dried pineapple
Directions
Steps
|
1
Done
|
Combine the yeast, sugar, lukewarm water and 50 grams of flour in a bowl. Stir once and let it ferment for 15 minutes. Add the vanilla sugar, lemon zest, salt and cornmeal. Gradually sift in the rest of the flour and guar gum, then add a tablespoon of oil. |
|
2
Done
|
Knead the dough with your hands and transfer it to a lightly floured surface. Pour another tablespoon of oil over the dough, if needed. Shape it into a ball and place in a greased bowl that you need to cover with cling film and leave in a warm place for 1 hour or until doubled in size. |
|
3
Done
|
Turn the dough out onto a floured surface, shape it up as a baguette and divide it into 8 equal parts. Then, shape them as flat balls. Cover them with cling film and let them rise for another 15 minutes. |
|
4
Done
|
Flatten each one ever more and punch a hole in the middle of them using one of your fingers. |
|
5
Done
|
Fry the donuts in an oil bath for 2-3 minutes, until they become brownish. Pass them through icing sugar and sprinkle grinded dried fruits over them. |
