How to make donuts: easy and economical recipe

Hello hello! How are they? Welcome to Paulina Kitchen ❤️ today we come with a recipe that is the sweetness made , one that leads us direct to childhood: they are glazed donuts, to make 50 this weekend and die of love. They are perfect for the afternoon mate, for the picnic, children love and are beautiful with the naked eye. Crispy inside and with a tempting tempting on the outside, these donuts are exquisite.

They may remember them for their presence in some festivities such as Holy Week, although in this world we accept them at any time of the year. The contrast generated in the dough from the moisture of the glaze, produces a lot of pleasure to feel that mixture of textures and flavors in the mouth?

The mass with which the donuts are made is the famous pump dough , now we are going to talk a little more about this but they will know it for their participation in recipes such as Profiteroles or Eclairs .

Some details to take into account

How to do the glaze to decorate our donuts

For this we will need 2 egg whites, 300 gr. of impalpable sugar and half a tablespoon of lemon juice.

• Beat the whites until generating a foam, at that time add the lemon juice and continue beating.
• Go to the sugar from tablespoons as we continue mixing to integrate.
• We are getting to the end when we feel he has texture like condensed milk and will already be ready to glaze.

Attentis here that there are many ways to bathe the donuts, we can do it with a syrup and look very good, meringue, syrup or simply common or impalpable sugar

About the pump mass

In some parts of the world it is also known as Choux Masa or rather Pâte à Choux, a preparation whose origin dates back to the 16th century in Italy.

Maybe it can be a bit difficult to do, but as the ingredients are basic, so we can be wrong a bit and practice until dominating it. To do it we have to carry out several processes of another category such as scalding the flour . It is nothing more than adding the flour to a boiling liquid and would not have to cause us any problem.

The moment in which we all die of fear and think that we ruin the whole dough. This happens to the majority when we add the eggs to the dough.

This process consists of adding eggs one by one and beating them until they are incorporated, but when the first we notice that the dough is divided into segments and gives us the impression that the dough is cut. But we don't care and continue beating , we see how the dough binds again and breathe again. Then we have to add the other eggs and everything starts again and happens in the same way.

But now we are ready for this, Keep Calm? ?? 

Speaking of the subject, I want to tell you that the amount of eggs mentioned is a simple approximation , at that time it is a matter of going the dough and eggs that we are incorporated. Sometimes it is necessary to add half of an egg to be perfect. I already tell you that it is not our idea to get demanding with this.

They will know this mass for their participation in the Profiteroles with the Papri . If you did not see that video I recommend them because there they will find the explanation of this mass recipe of the donuts we make today. It can serve the data.

Are we going with that recipe?

Rosquitas recipe

Ingredients for 30 Rosquitas

• 250 cc milk
• 250 cc water
• 250 gr of ointment butter
• 300 gr of flour
• 4 medium eggs (more or less)
• 20 gr of sugar
• 6 gr of salt
• Glazed to decorate

How homemade donuts are made

1. Place the milk together with the water in a pot and bring to the fire, while boiling add the sugar, salt and the ointment butter. Mix and wait for it to break boil.
2. Once you boil the mixture incorporate all the flour and stir with a spatula to incorporate completely. Put the low heat and control that you do not burn, turn off the fire when a uniform mass is weed that separates from the walls.
3. Move the mixture to a clean container and mix with the help of a hand or electric blender. Incorporate an egg and mix until you join the dough, then repeated this process with each of the remaining eggs. The final mass does not have to be liquid or very hard.
4. Fill a sleeve for decoration with the mixture and perform 5 cm hoops. On a source with enmantecado baking paper.
5. Bring to the preheated oven to the maximum until browning and then lower the temperature and leave cooking for 15 more minutes.
6. Completely cool the donuts and then decorate each one with glaze or simply sprink them with sugar. Finally, bring the dances bathed to a hot oven but off and leave there for 5 minutes or simply let them harden at room temperature for 30 minutes.