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With our monsieur cousine we will prepare some delicious doughnuts, it’s a somewhat entertaining recipe, but it will be worth it, I assure you.



30 gr of milk
30 g fresh compressed yeast
1 tsp of sugar
130 g of strong flour
2 eggs
2 egg yolks
120 gr. of sugar
500 gr of flour of strength
½ tsp of salt
120 g butter/margarine at room temperature


500 gr of extra virgin olive oil


150 g of sugar
1 egg white
10 g lemon juice


150 g of fondant chocolate
100 gr of water
50 g butter/margarine

Step-by-step processing

  1. We pour the milk into the glass and program 1M 37º V1
  2. Add the shredded yeast, the teaspoon of sugar and the 130g of flour and mix 30S V3
  3. Let the dough rest inside the glass until bubbles appear on the surface (20min +/-)
  4. In the next step we incorporate the eggs, yolks and sugar and put 10S V4
  5. We add the flour and salt and program 3M KNEADING KEY
  6. On the lid of the glass we weigh 120 grams of butter
  7. We program 2M KNEADING KEY and we add the butter in pieces by the jar
  8. Let the dough rest inside the cup for 1 hour (it will come out through the jar) then lower the dough with the spatula and program 1M KNOT
  9. Remove the dough from the glass and put it on a surface with flour, knead it slightly to remove the air and form a ball
  10. With the help of a rolling pin we extend the dough until it is about 1 cm thick.
  11. We cut in circles and make a hole in the middle
  12. Place the dough circles on baking trays with baking paper and store them in the oven off until they double in volume (you can put them in the oven at 50º to speed up the process)
  13. Fry the doughnuts in plenty of oil over medium heat, browning them on both sides
  14. We place on absorbent paper to remove excess oil and make the covers


  1. Pour the sugar into the clean and dry glass and program 30S V PROGRESSIVE 5,7,10
  2. We add the egg whites and lemon juice and program 30S V4
  3. We remove it from the glass and reserve it in a bowl


  1. We put the chocolate in the clean and dry glass and program 15S V PROGRESSIVE 5-7-10
  2. We add the water and put 4M 37º V3
  3. We remove it from the glass and reserve it in a bowl


  1. When the doughnuts are cold, we take them and put them in the bowl of the sugar bath or the chocolate coating. For the sugar bath you only have to do it on one side, and for the chocolate bath they look better if you cover them whole.
  2. Leave them on a rack until the toppings are completely dry

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