For the recipe Faker To Baker Doughnuts
|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|
|about 150 g||Dr. Oetker Dark Chocolate|
|about 150 g||Dr. Oetker 35% Milk Chocolate|
|about 150 g||Dr. Oetker 26% White Chocolate|
|about 200 g||Icing Sugar|
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.
|Per Serving||Per 100 g / ml|
|Fat||26.84 g||16.27 g|
|Carbohydrate||85.28 g||51.68 g|
|Protein||10.99 g||6.66 g|
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