Cream Doughnuts
Delicious cream-filled doughnuts with a soft, light texture.
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- •240 ml Milkwarmed
- •50 g Sugar
- •1 Egg
- •7 g Instant dried yeast
- •60 g Buttersoftened
- •1 tsp Salt
- •500 g Flour
- •Vegetable oilfor frying
- •Caster sugarfor coating
- 1
Warm the milk and mix with sugar and egg.
2 min
- 2
Add yeast to the milk mixture and let it activate for 5-10 minutes.
10 min
- 3
Add softened butter to the yeast mixture.
1 min
- 4
Mix salt into the flour and add to the yeast mixture.
2 min
- 5
Knead the dough using a stand mixer for 10-15 minutes until it pulls away from the bowl.
15 min
- 6
Let the dough proof in a lightly oiled bowl for 1 hour.
1h 0m
- 7
Divide the dough into 8 pieces, shape into balls, and let rest for 10 minutes.
10 min
- 8
Shape dough into 15 cm lengths and let proof for 30 minutes.
30 min
- 9
Heat oil to 160-170°C and fry doughnuts for 90 seconds on each side.
5 min
- 10
Coat hot doughnuts in caster sugar and let cool before filling.
10 min
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Pizza
Any style of pizza