Vienna Donuts Recipe - Guest Post

Vienna Donuts

The recipe below has been provided by Viridianka from Cioccolato Gatto

According to Viridianka this is one of the best donuts, light as a cloud. The picture speaks for itself.

The original recipe comes from by PH 'Desserts'.

Ingredients (14-16 small donuts)

10g fresh yeast
300g plain flour
3 tablespoons of caster sugar

A large pinch of salt
Lemon peel from one lemon, finely chopped
4 medium eggs
200g butter, at room temperature
apricot jam
oil for frying
powdered sugar / icing

Directions

1.       Mix yeast with 1 tablespoon of sugar.

2.      Sieve the flour with salt and remaining sugar into a large bowl. Add the yeast and the lemon peel, then the eggs and knead the dough (if necessary add more flour to get the right consistency of the dough).

3.      Cut the butter into small pieces. Gradually add it to the dough and knead until all the ingredients combine and the dough becomes elastic.

4.      Put it into a clean bowl, cover with foil and a cloth. Allow it to rise in a warm place for 1 hour 30 minutes.

5.      When doubled in size, hit the dough with a fist so that it deflates. Then knead it for a few moments and refrigerate for at least 8 hours.

6.      Remove the dough from refrigerator, roll it into a big cake 5mm thick. Cut out circles with a diameter of 6-8cm (with a glass). Moisten the edges with a brush. In the middle of a circle put a teaspoon of apricot jam. Place another circle of dough on the top and stick the edges together. Cut off the excess dough with the same glass. Cover the donuts with a cloth and leave them in a warm place until they become well puffed, about 45-75 minutes. They should be very light.

7.      Warm up the oil to 160-170 C and fry the donuts in hot oil. Drain them on paper towels and ice it while still warm

8.      Sprinkle with powdered sugar once the donuts have cooled.

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