Glazed donuts

Name: Glazed donuts - Lioara B.
Ingredients: 1 kg flour; 1/2 cup beer; 1/2 cup sparkling water; 1/3 cup oil; 50 g yeast; 100 g sugar; grated orange peel; 1 pinch of salt; 1 dark chocolate; 50 g butter

Dessert - Glazed donuts by Lioara B. - Recipia

I started making doughnuts after I came across this recipe with beer and sparkling water. I noticed they come out fluffy and don't harden quickly. I've tried it several times, including with chocolate glaze, and every time they disappeared pretty quickly from the platter. I think the recipe works well when you have guests or simply want to make something sweet at home without worrying about baking. Quick Info Total time: about 2 hours (including rising and frying) Preparation time: 25-30 minutes (including kneading) Rising time: 1-1.5 hours (depending on temperature) Frying time: 20-30 minutes (depends on how many doughnuts you make at once) Servings: 25-30 doughnuts, depending on size Difficulty: medium Recipe type: dessert, suitable for events or weekends Ingredients 1 kg flour zest of one orange 100 g sugar 1 pinch of salt 50 g fresh yeast 1/2 cup beer (room temperature) 1/2 cup sparkling water (room temperature) 1/3 cup oil (for the dough) oil for frying 1 dark chocolate 50 g butter Preparation method 1. In a large bowl (a basin works well), put the flour, orange zest, sugar, and salt. Mix briefly, just enough to prevent clumps of salt or sugar. 2. Make a well in the center of the flour. In a cup, dissolve the fresh yeast in a little warm water (not hot, so it doesn't affect the yeast). Pour the yeast mixture into the center of the flour. 3. Add the beer and sparkling water, both at room temperature. Start bringing the flour towards the center and knead gently. The consistency should be quite soft but not sticky to the hands. If I feel the dough is too hard, I add a little more sparkling water. If it's too sticky, I add a little more flour. It's important to knead until an elastic dough forms, without lumps. 4. When the dough starts to come together, gradually add the 1/3 cup of oil and knead until all the oil is incorporated. In the end, the dough should be smooth, non-sticky, and quite elastic. 5. Cover the bowl with a clean towel and let the dough rise in a warm place, away from drafts. It takes about an hour, sometimes longer, until it doubles in volume. I don't rush the process because the dough needs to aerate well. 6. After rising, turn the dough out onto a floured surface. Tear it into pieces and roll each piece to the desired thickness, usually about a finger's width. Cut out round shapes with a glass, but other shapes can be used if I want something more interesting. 7. Place the cut doughnuts on a lightly floured surface and let them rest for 10 minutes. You can see them rise a little, a sign that the yeast is still working. 8. In the meantime, heat the oil in a pot with higher sides. The oil should be enough for the doughnuts to float. 9. When the oil is well heated (without smoking), add the doughnuts, one by one, to fry. Don't overcrowd the pot. Turn them after they are browned on one side, then remove them to paper towels to absorb excess oil. 10. For the glaze, melt the dark chocolate with the butter in a bain-marie or microwave, stirring to prevent burning. Dip each doughnut in the glaze and place them on a rack to cool. 11. If I don't want a glaze, I can just dust the warm doughnuts with sugar. Why I make this recipe often This recipe is practical when I need a dessert for many people. The doughnuts stay soft for a few hours, not drying out too quickly, and can be served plain or with glaze. I like that I can quickly adjust the moisture of the dough without very strict measurements. Tips and variations Tips It's best not to rush the rising, otherwise, they come out denser. The oil should be heated but not too much, so they don't burn on the outside and remain raw inside. Don't work with too much flour on the work surface; otherwise, the dough absorbs too much and dries out when frying. Substitutions You can use dry yeast (a 7 g packet) if you don't have fresh yeast, but it needs to be activated with a little warm water and sugar first. For the glaze, any type of chocolate works, including milk chocolate. The orange zest can be omitted or replaced with lemon. Variations If you want, you can add a little vanilla to the dough for flavor. The doughnuts can be filled with jam, but only after they are fried. Serving ideas They can be served warm, plain, or with powdered sugar. The chocolate glaze sets nicely if you leave the doughnuts on the rack. They are good alongside tea or coffee. Frequently asked questions 1. What can I substitute for beer if I don't want to use alcohol? You can just use sparkling water instead of beer. Beer helps with fluffiness, but it’s not mandatory. 2. How do I know if the oil is hot enough for frying? I test with a small piece of dough. If it rises immediately to the surface and bubbles, the oil is right. 3. Do the doughnuts stay fluffy the next day? They are best on the day they are made. The next day they may harden a bit, but they can be warmed slightly in the microwave. 4. Can I make the dough in the evening and fry the doughnuts the next day? I don't recommend it because the dough that rises overnight can sour. It’s better to prepare and fry on the same day. 5. Can I freeze the dough or the doughnuts? Fried doughnuts can be frozen, but the texture is not as pleasant after thawing. I do not recommend freezing the dough. Nutritional values Approximately, one doughnut (without glaze) has about 120 kcal, with 3-4 g protein, 20 g carbohydrates, and 3-4 g fat. With glaze, the values increase by about 50 kcal and an additional 3-4 g fat. The values are indicative and may vary depending on how much oil they absorb when frying. Storage and reheating Doughnuts are good on the day you make them. They can be stored for 1-2 days in a closed box at room temperature. If they harden, they can be warmed slightly in the microwave or oven, but the texture won’t be the same as fresh. With glaze, they hold up a bit better against drying out. I do not recommend storing in the fridge, as they become gummy.

Glazed donuts

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