Ingredients
Milk 10.18 oz (3/4 tsp)250 g
Butter 4.18 oz (3/4 tsp)100 g
Salt 0.18 oz (3/4 tsp)5 g
Sugar 0.18 oz (1 tsp))5 g
Bread flour 6.18 oz (3/4 tsp)150 g
Eggs 8.18 oz (3/4 tsp)200 g
PROCEDURE
1. Sift together the dry ingredients.
2. Combine the milk, egg yolks, and oil.
3. Stir the liquid into the dry ingredients. Mix until smooth.
4. Let rest until ready to use, at least 30 minutes.
5. Whip the egg whites until stiff but not dry.
6. Fold the egg whites into the batter. Use immediately.
PROCEDURE
MIXING
1. In a saucepan, heat the milk, butter, salt, and sugar until the sugar dissolves and the butter is melted.
2. Bring to a rapid boil. Add the flour all at once and beat in vigorously with a wooden spoon.
3. Over medium heat, beat the mixture for 2–3 minutes, until the mixture pulls away from the sides of the pan.
4. Turn the mixture into a stainless steel bowl and cool slightly.
5. Add the eggs in 3 stages, beating well between additions.
6. Place the dough in a piping bag fitted with a large star tip.
FRYING
The doughnuts may be finished in either of two ways:
Method 1
Pipe the mixture directly into a deep fryer heated to 340°F (170°C), cutting off the dough in 3-in. (7–8-cm) pieces using a knife dipped in the hot fat. Fry until puffed and golden. Drain on kitchen paper.
Method 2
Pipe 2-in. (5-cm) circles onto parchment paper. (To make uniform shapes, mark 2-in./5-cm circles on the paper by tracing around a 2-in./5-cm cutter with a pencil. Turn the paper over and use the outlines as a guide.) Freeze. Fry the frozen units as in method
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