Faker To Baker Doughnuts
Ingredients
Ingredients
For the recipe Faker To Baker Doughnuts
Ingredients:
| 500 g | Strong White Bread Flour |
| 70 g | Caster Sugar |
| 1.25 g | Salt (1/4 tsp) |
| 7 g | Fast-action dried yeast |
| 120 g | Unsalted butter |
| 2 | Medium Eggs |
| 160 ml | Water |
To Decorate Select From The Following:
| about 150 g | Dr. Oetker Dark Chocolate |
| about 150 g | Dr. Oetker 35% Milk Chocolate |
| about 150 g | Dr. Oetker 26% White Chocolate |
Glace Icing:
| about 200 g | Icing Sugar |
| 30 ml | Water |
preparation
Preparation
Place flour, sugar, salt, yeast and butter into a large mixing bowl and stir to combine. Using your fingertips, rub the butter roughly into the flour- it should be in small chunks but doesn’t have to be like breadcrumbs. Add the eggs and water. Mix to make a rough dough. Either knead with a dough hook in the stand mixer for 10 mins, or knead on a lightly floured surface for 15-20 mins by hand, until elastic, smooth and shiny dough. Shape it into a ball, place back in the bowl, cover with cling film and allow to rise in a warm area for 1 hour, until doubled in size.
Once risen, knead for 2-3 minutes. Divide into pieces of 45-50g each (you should get around 20), shape them into balls. Space these out over two baking trays lined with non-stick baking paper. Lightly oil a sheet of cling film and gently cover the dough balls. Leave the cling film loose – the dough needs room to expand. Let the dough prove (rise again) for 1-2 hours until slightly swelled.
Nutritional Information for the recipe Faker To Baker Doughnuts
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
2650
kJ
633 kcal |
1608
kJ
384 kcal |
| Fat | 26.84 g | 16.27 g |
| Carbohydrate | 85.28 g | 51.68 g |
| Protein | 10.99 g | 6.66 g |