Portions / number of persons: 20/25 doughnuts
Preparation time: 15 minutes
Cook time: 5 minutes
Category: Breads and buns
Difficulty: Moderate
Introduction:
Times of lavabo are calculated at an ambient temperature of 22 / 25th, if outside minor I recommend letting them weigh more time, until they double the volume…
Ingredients:
-2 teaspoons of dry yeast (1 envelope of yeast Baker Cornstarch)
-1 1/2 tablespoon of refined sugar
-300ml. water
-500 GRMS of flour strength
-1 1/2 teaspoon salt
Instructions:
The Thermo water and salt to 40th a few minutes, add the flour, the sugar in this order and make a small hoity where we leave falling the yeast. Mix a few seconds in position 1. Knead in position Spike about 3 minutes.
Remove or not, as you prefer the glass of HT. If it is removed, place it in a bowl lightly oiled large enough as to make fit once doubled the volume and cover it with a plastic and a kitchen.
You can leave in the glass covered with a plastic and a few kitchen until double the volume in any of the two cases will take approximately 1/2 to 3/4 of hour (in somewhat more winter).
Past that time if we have in the Thermo knead in position spigot 1 minute, but knead by hand to remove the air. Assemble the rolls shaped doughnuts.
Warm water (that does not boil) in a saucepan or deep skillet, go introducing rosquillas batch and leave them 15 seconds (if small do and more if the great do) on each side, in the hot water.
This photo shows the difference before boiling them and later. Place the doughnuts in a source of oven (previously heated to 200 degrees, function turbo) bake about 15/20 minutes.