Скачать с ютуб Easy Homemade Doughnuts, Lemon Vanilla Custard, Strawberry Jam & Nutella в хорошем качестве

Easy Homemade Doughnuts, Lemon Vanilla Custard, Strawberry Jam & Nutella

Clear your Sunday morning schedule to make these little beauties. If you’ve not made doughnuts at home before these are well worth the effort. To keep it easy you can fill with Nutella and Jam. But the lemon custard only takes 15 minutes and is mind blowing! Join the email community: https://www.culinaryexploration.eu/co... Baking playlist:    • How to Bake AMAZING Bread at Home   Instagram:   / culinary_exploration   My Baking Equipment: Bench scraper / dough cutter: UK store: https://amzn.to/34wguad US store: https://amzn.to/3bG68JZ Bread lame: UK Store: https://amzn.to/3sOGKXN US store: https://amzn.to/3aB1Gv6 Banneton / proofing basket (Size - 25cm x 15cm x 8cm): UK Store: https://amzn.to/2JJjjuU US Store: https://amzn.to/3vldx8x Bowl Scraper: UK store: https://amzn.to/3nfdCrx US Store: https://amzn.to/2RRKlr6 Dough scales: UK store: https://amzn.to/3dOUtcV US store: https://amzn.to/3aDJbWV As an Amazon Associate I earn from qualifying purchases. _________________________________________________________________________ If you find the recipe useful please subscribe:    / @culinaryexploration   Baking schedule: Same day bake (could look like this): 08.00 Mix dough 08.30 Knead dough & proof. (My room temp was 16c / 60f) 10.00 Shape & final proof (My room temp was 16c / 60f) 11.30 Cook Remember that your climate / temperature in the house will affect the proofing times too (see notes below). __________________________________________________________________________ Oil temperature: 160c 320f This recipe makes 10-12 individual dough balls weighing 80 grams each. Recipe: 220g Milk, 3.5% fat 500g flour - I used strong white flour but you could use an AP flour (the liquid content may need to be reduced slightly) 2 eggs (medium sized) 50g sugar 50g butter 8g Dried yeast 10g Sea salt Add the milk, sugar, salt and butter to a pan and warm slightly to dissolve the sugar and salt, and melt the butter. Make sure the mixture isn’t too warm and whisk in the eggs. (Leave to cool if you think its to hot) In a bowl combine the flour and yeast, and then add the wet ingredients. Mix for a minute or so to combine all of the ingredients well and make sure there are no dry spots. Leave for 10 minutes covered on the work surface and then knead for 5 minutes until smooth. Shape into a ball, then cover in a bowl and leave to proof until doubled in size. This process should happen quite quickly as the milk was warmed before mixing. Divide the dough balls into 80g portion, shape into balls and lightly cover with vegetable oil. This will stop them sticking to the tray and also prevent them from developing a skin as they proof. Cover being careful not to restrict the balls from rising and proof until inflated and springy to the touch. In a pan heat vegetable oil to 160c / 320f. You’ll want enough oil in the pan so that the doughnuts will float and not touch the bottom of the pan. Make sure not too overfill your pan with oil, hot all is dangerous! Gently place the doughnut in to the oil. Try to get the bottom surface into the oil with the top surface facing up. Fry for about 2 minutes before turning. Remove from the oil and allow to cool a little. The doughnuts still need to be slightly warm to the touch before rolling them in the sugar. Then leave to cool completely. Use a thin knife open a pocket in the doughnut. Then using a piping bag gently push the mixture to fill the centre. I like to leave a little poking out, it looks good and helps you know which flavour is inside! Custard recipe: 5 egg yolks 45g caster sugar 1 vanilla pod or vanilla essence Zest and juice of 1 lemon 75g cream 35% fat 75g Milk 3.5% fat TBSP of cornflour Whisk the caster sugar with the eggs and the lemon zest. Bring the milk and the cream to just under the boil. Slowly whisk into egg yolk mixture. Return to the pan and gently heat until thickened 5-10 minutes, add lemon juice. Strain through a sieve. Cover tightly with clingfilm leave to cool at room temp. __________________________________________________________________________ Yeast I am using instant dried yeast that does not need to be activated. If you prefer too, or the directions for your yeast instruct you too, then activate it by using a small quantity of the milk from the recipe. Hydration Not all flour is created equal and will absorb liquid at different rates. Therefore you may find your dough is a little dryer than mine, or it could be slightly wetter. Therefore you may need to tweak the milk content slightly depending on your flour. Temperature / climate I’ve given my schedule above but please note that the time your starter and dough takes to ferment will be dependant on the climate / temperature of your kitchen. I hope my video helps. If you have any questions let me know. Happy baking and let me know how you get on.