Cinnamon interspersed Caramel Doughnuts- DON’T LOSE THAT form
constituents
500 g wheat flour
250 ml milk
2 eggs smoothly beaten
60g melted adulation
60 g sugar
20 gr fresh incentive and 10 gr dry incentive
1 teaspoon of rum or vodka or pure vanilla excerpt
300 grams of caramel sauce
frying oil painting
Steps
Sift the flour with the dry incentive and combine, or dissolve the fresh incentive in a teaspoon of warm water.
Knead the dough with the remaining constituents, finishing with the melted adulation.
Knead the dough for another nanosecond with your hands, until it’s smooth, light, and elastic.
Indeed if it feels sticky and too soft, try not to add any further flour. Form the doughnut incentive dough into a ball, place it in a smoothly floured coliseum, cover with a kerchief, and set away in a warm place.
In1.5 hours, the dough should have doubled in volume. Remove the dough from the coliseum and place it on a smoothly floured work face after this time.
Roll out the dough into a 1-1.5 cm thick roll. Cut into pieces to make doughnuts. Roll them into balls by folding the dough inwards from the bottom. Set away on a smoothly floured rustic board to rise again. Allow the doughnuts to rise.
toast the vegetable oil painting to 175 °F and fry the donuts for a many twinkles on each side. The oil painting shouldn’t be veritably hot, but it should be kept at the original temperature. After frying, drain the redundant fat from the donuts on paper apkins.
Icing sugar can be sprinkled on the cooled donuts. Fill a pipeline bag with the caramel cream and pipe the caramel filling onto the doughnut. Fill each donut with cream, top with icing sugar, and serve with tea or coffee.