A donut also called a doughnut (from English donut / ˈdoʊnət / or / ˈdoʊnʌt /;), donut, rosquita, rosco, picarón, berlina or berlin is a toro or sweet bread roll that is traditionally fried in pork fat.
The origins of donuts are disputed. Some historians claim that its precursors can be found among the medieval people of northern Europe; but the popular form that is associated today with the term donut was first made in 1847, when a sailor named Hanson Gregory, made the famous hole in the lid of a ship’s pepper shaker, to solve the problem that the dough does not fry well in the center. The origin of the donut is generally considered to come from the Dutch Christmas sweet oliebollen (oil balls), which were brought to New Amsterdam (future New York) in the 16th century. In the following centuries it evolved into the donut that is known today.
In Spain, in 1962 the businessman and baker Andrés Costafreda established the company Donut Corporation, after a trip to the United States. He began to manufacture and market them under the Donuts trademark, over which he maintains exclusive ownership in Spain. Currently, after the unification of the Panrico Group in 1999, it is this corporation that produces and markets pastries under this trade name.
Since 2007, the largest producer of packaged pastry in Spain, the Dulcesol Group, 8 manufactures this product under the registered trademark Soles Dulcesol and has become the main commercial alternative.
Learn how to make your delicious donut with this recipe!
Donuts / Doughnut
8
servings1
hour20
minutes4
minutesTo make your donut taste good, light, fluffy and perfect, use the ingredients listed below. Follow the preparation mode instructions and watch the video!
Ingredients
- Donut
80g (2/3 cup) wheat flour for making bread (strong flour)
4g instant dry yeast (1/3 teaspoon)
110g milk (1/2 cup – 2 teaspoons)
120g (1 cup) wheat flour for making bread (strong flour)
20g sugar (2 tablespoons)
3g salt (3/5 teaspoons)
20g butter (1+1/2 tbsp)
1 yolk
10g (2 teaspoons) water
- Cream
2 yolks
50g sugar (additional or less) – 1/4 cup
16g (2 tablespoons) flour (or cornstarch) for making sweets
200g (5/6 cups) milk
10g butter (1 tbsp)
1 tablespoon Nutella (30g)
Directions
- In a bowl, add 1 + 1/3 tsp (4 g) instant dry yeast + 1/3 C – 2 tsp (110 g) milk (room temperature) = 2/3 C (80 g) flour for bread;
- Mix;
- Let it rest. Hot indoors (28 ~ 30 Celsius / 82 Fahrenheit) / 30~40 mins;
- Transfer dough to an electric mixer or kneading place;
- Add 1 yolk , 2 tbsp sugar (20 g) , 3/5 tsp salt (3 g);
- Add 1 C flour for bread (120 g) , 1 + 1/2 tbsp butter (20 g);
- Mix;
- Add 2 tsp water (10 g) – look at the dough and put it in;
- Mix. Level 1, 2, 3, 3 mins each – 9 mins in total (hand made dough , baking machine 20 ~ 30 mins);
- It`s little less even, but it spreads thinly;
- Roll it into a ball, cover it and let it rest for 1 hour;
- Cream
- Beat 2 yolks and add in a bowl;
- Add 1/4 cup sugar (50 g);
- Mix;
- Add 2 tbsp wheat flour (corn starch) (16 g);
- Mix;
- Add pour a little – 5/6 cup (200 g total);
- Mix;
- Add vanilla paste(extract) – omit if not available;
- Bring to the fire and mix until it starts to boil;
- If light and glossy, it`s done. Remove from heat;
- Add 1 tbsp butter (10 g);
- Mix;
- Wrap the cream in plastic;
- Refrigerate;
- Cut the dough in 8 pieces;
- Shape balls;
- Place on parchment paper, cover and let stand for 5 minutes;
- Press the balls a little to flatten;
- Let it sit/rest for 1 hour;
- Fry for 4 mins (170 Celsius / 338 Fahrenheit);
- Pass in sugar;
- Put the cream in a bowl and add 1 tbsp nutella (30 g);
- Mix;
- Add the cream to donuts;
- Is ready to eat!
