Sunday, April 22, 2018

sea salt and sugar

Sunday today.
27 degrees Celsius, feels like 27o.
Clear and sunny.
0% chance of rain.
Current moon 45% of full.
Sunset 7:35pm.

I don’t know about you, but I'll take a swim and grab a sugar coated doughnut.
Simple treat for lazy summers by the sea. 

Wouldn't mind having filled one as well! 

Homemade Doughnuts - Brioche Doughnuts
(recipe adopted by Maja & Jernej)
50g sugar
190ml water, lukewarm
8g active dry yeast
3 eggs
about 500g all purpose flour + some for dusting and rolling
1/2 tsp vanilla + 1/2 tsp rose water
zest of one lemon
4g salt
100g butter, room temperature (cut the butter in small cubes)
vegetable oil for frying 

Dough preparation 
First day
In a large bowl mix water, yeast and sugar and let stand for 10 minutes, until bubbly foam starts to form.
Add flour, eggs, vanilla, rose water and lemon zest to the yeast mixture. Knead well. After few minutes add the salt.
Slowly incorporate the butter in a dough mixture with your hands (or in a stand mixer) and knead well.
The dough has to be smooth.
Cover the bowl with cling film and leave to proof at room temperature for about 2 hours, or until doubled in size.
Punch the dough and re-cover the bowl. Put in the fridge to chill for at least 12hours/overnight.

Second day
Take the dough out of the fridge and cut into equal pieces (about 60g each). Shape each piece (using extra flour) into a smooth ball and place on a baking tray lined with parchment paper and well dusted with flour. Leave plenty of space between doughnuts and let dough proof again. Cover lightly with cling film or kitchen cloth and leave for about 2 hours, or until about doubled in size.

Fill heavy-based saucepan with enough vegetable oil. Heat the oil to 180°C. Carefully remove the dough balls (buns) from the baking tray. Place them carefully in a hot oil. Fry for about 2-3 minutes on one side and 1-2 minutes to other side, until golden brown. Using a slotted spoon or spider strainer, transfer doughnuts to a wire rack covered with paper towels. While the donuts are still warm, toss donuts in a bowl of a sugar and generously coat them with it.
Or fill them with homemade jam/vanilla cream.Fill a piping bag with jam or cream and pipe a generous amount into each doughnut.

Let the sea dry on your skin and pair crystals of salt and sugar in just one bite. 

Some memories remain forever.  

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