- Flour300 Gram(s)
- Egg2 Piece(s)
- Butter60 Gram(s)melted
- Sugar40 Gram(s)powdered
- Baker'sYeast1 Pouch(s)powder
- Milk180 Milliliter(s)
- OilAs needed
- Icing Sugar80 Gram(s)
- Hazelnuts50 Gram(s)chopped
- Lemon Juice1 Teaspoon(s)
- Lemon ZestAs neededgrated
- Food ColoringAs needed
The donuts is the most known cake in the american cuisine. We present you today the hazelnuts donuts with lemon zest. Enjoy !
Making the dough
Mix the baker’s yeast powder in 10 cl of lukewarm water. Gently mix, cover and let stand 10 min. The preparation should start to foam.
In a bowl, mix the diluted yeast with the rest of the milk, the melted butter, the eggs and the salt. Add the powdered sugar. Add the sifted flour, to form a homogeneous dough. Knead it 5 min, it should become very flexible.
Place the dough in an oiled bowl, cover with a cloth and let rise at room temperature, about 1 hour: the dough should double in volume.
Creating donuts shape
Roll out the dough on a floured work surface, about 1 cm thick. Cut it into discs about 6 cm in diameter, with a cookie cutter, then take a disc in the center, 1 cm in diameter. Let them rise again, under a cloth, for about 45 min.
You can try Tunisian Youyou donuts.
Cooking and serving the hazelnuts donuts
Heat the frying oil to 165 ° C. Fry the donuts for about 2 to 3 minutes on each side, then pat them dry on a paper towels.
Work the icing sugar with the lemon juice and the yellow dye, to obtain a sticky but homogeneous paste. Gently dip the donuts in this preparation, to glaze them well, then sprinkle with grated lemon zest and chopped hazelnuts. Let cool before serving.
Served with hot milk chocolate