Today I will share my doughnut recipe, another great idea that is easy to make and inexpensive to enjoy at snack time. I know very well that the great majority does not have the necessary tools to measure the quantities in an exact way, for that reason I will express the quantities in terms of rates, spoons and pinches so that the result is equally good. Now let's get to work:
4 cups of wheat flour (bread-making, a little more than 10% of proteins, if you don't get it then the all-purpose flour will do perfectly).
8 spoonfuls of sugar.
1 and 1/2 cup of water.
1 spoonful of salt.
2 spoonfuls of oil.
1/2 spoonful of dry yeast.
1 spoonful of powdered cinnamon (optional)
2 tablespoons of anise seeds (optional).
In a recipient (a pot, cauldron or punch bowl) we put the dry ingredients (except the dry yeast and the aniseed seeds if it has it): wheat flour, sugar and salt. Then we must stir with a spoon all the ingredients before placing the yeast. It is necessary to warn that the salt inhibits the action of the yeast so they should not be mixed directly with it.
The activation of the yeast is a step that can be done if you wish, just add the spoonful of yeast, another spoonful of wheat flour and sugar to the water, then wait 15 to 30 minutes for it to be activated ( place the container in a warm place can be inside the normal off oven, the microwave or inside a shelf). If after the period the mixture does not generate foam and does not double in size, discard it and change the yeast for another one. In case of using dry yeast just add it to the container with the dry ingredients.
This step is very easy, we join the dry with the humid and knead by hand for 5 minutes, then we let the dough rest covered for another 10 minutes (we lean out of the balcony or check the instagram and time passes), we continue kneading for another 15 minutes, until you feel the dough that comes off the table easily. One way to know that the dough is ready is to look at your hands, if they are clean the mixture is ready. Another way is to see that the dough is transparent when stretched against the light.
Let the dough rest covered with a cloth or kitchen towel and wait for one or two hours for it to double in size. Once at this point remove the dough, place it on a table, knead it for two or three minutes and then cut the dough into small equal pieces (the size will depend on how big or small you want your dough to be).
In this part we lengthen the balls (like sticks from 5 to 10 cm) and then we roll them in a plate with sugar and cinnamon (optional), later we join the ends, we already have the threads.
We put the rings inside the oven off for one or two hours until they double their volume, at this point we remove them, now to bake.
Twenty minutes before introducing the threads we must turn on the oven about 200 degrees centigrade. Not all ovens are the same, mine is a little old and bakes very well at the temperature indicated above.
Some more modern ones require a little less heat (between 150 and 180 degrees centigrade). We bake the doughnuts for 10 minutes or until they turn a toasted color, then we turn off the oven keeping the doughnuts inside, 5 or 10 minutes later we remove them, serve and... enjoy your meal.
Carlos D. Pérez Guerrero / @waraira777