Buttermilk Donuts
Material A
- – 265 grams of high protein flour
- – 106 gr buttermilk
- – 5 grams of instant yeast
- – 27 grams of sugar
- – 30 gr condensed milk/sweetened condensed milk
- – 36 g egg yolks (2 yolks from “small” to “medium” size eggs)
Material B
- – 4 grams of salt
- – 27 gr butter
Buttermilk Ingredients
- – 74 grams of water
- – 30 gr sweetened condensed milk/condensed milk
- – 4 grams of lemon juice/lime juice
How to Make Buttermilk
- 1. Mix water, sweetened condensed milk and lemon juice.
- 2. Beat for at least 1 minute until thickened.
- 3. Let stand in the refrigerator for at least 5 minutes while preparing the other donut ingredients.
- 4. Re-weigh the buttermilk and take 106 gr to put into the donut mixture.
How to Make Buttermilk Donuts
- 1. Material A:
- – Beat with a spoon/whisk egg yolks, condensed milk, sugar and yeast.
- - Enter the flour and buttermilk, knead with a mixer / hand until semi-knead.
- 2. Material B
- - Enter material B into dough A, knead with a mixer/hand until elastic.
- 3. Divide the dough into 24 parts or according to taste. Then round each one.
- 4. Let stand for 1 hour.
- 5. Flatten and then make holes in each.
- 6. Let stand again for at least 1 hour or basically until it expands 2-3x.
- 7. Heat the oil in a frying pan (concave skillet/flat skillet) over low heat.
- 8. Fry the donuts over low heat so that they expand perfectly and don't burn. When the bottom surface is golden brown, only turn the other surface once so that not too much oil is absorbed in the donuts.
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