Fried donuts or donuts Quick and easy recipe

Fried donuts or donuts : krapfen are fried sweets of Austrian origin, widespread in the border areas also in Italy. Fried donuts are very similar to donuts and we find them in the rest of the country, especially in central Italy also called cream bombs, while with a donut shape they are called staples in southern Italy. They are prepared for Carnival, but in some regions they can be found almost all year round in bars and pastry shops. Try them because they are delicious !!

Ingredients for 15 donuts

• 250 flour "00"
  
• 250 Manitoba flour (or "0" flour)
  
• 15 gr of brewer's yeast
  
• 70 gr of butter at room temperature
  
• 250 ml of milk at room temperature
  
• 2 small eggs
  
• 70 grams of sugar
  
• peanut oil for frying
  
• 1 sachet of vanillin
  
• 1 pinch of salt

Pre filling

custard
or apricot jam (2 teaspoons for each donut)

****

How to prepare fried donuts or donuts

Prepare the leaven with 100 gr of 00 flour taken from the total, 15 gr of crumbled yeast, 1 tablespoon of granulated sugar, mix and add 90 ml of milk at room temperature (taken from the total), mix and cover with cling film (1-2 ) let it rise for 20 minutes. At the end of the leavening proceed with the dough, (3) in a larger bowl add the flour, salt, vanillin, the remaining milk, the freshly beaten eggs, the remaining sugar and the leavening, mix and put in a planetary mixer (but also a fairly powerful mixer, or proceed by kneading with your hands).

knead for at least 7-8 minutes, and gradually incorporate the butter at room temperature cut into small pieces, let the previous pieces absorb before incorporating the following ones. When the dough comes off the walls of the planetary mixer and is therefore well strung, pour the dough on a freshly floured work surface and create a smooth dough, you will need to knead for another few minutes (5). Let the dough rise for an hour and a half by covering it with a cloth and keeping it in a warm enough place, without drafts. Once the leavening is over, roll out the dough with a rolling pin 1 cm thick, with the pastry cutter cut discs of the size you prefer

Transfer the dough disks onto a sheet of parchment paper (8) and let it rise in a closed oven with only the light on (therefore with only the heat of the light) for at least half an hour. Cut out the sheet of parchment paper around each disc (9). At the end of the leavening, fry in hot peanut oil at about 82 °. A few moments and turn the donuts on the other side, before they darken too much.

Drain with a slotted spoon and arrange the donuts on absorbent paper. Stuffed with a pastry syringe, with a simple long spout, using the custard, or the jam of your choice (generally for donuts, rosehip or apricot jam is used). Add a little icing sugar on the surface, serve and enjoy!

WINE PAIRING: passito di Pantelleria

In this blog for wine pairings I have consulted the site most of the time: www.bodegasdevino.org