准备
做面团
用烹饪喷雾剂或软黄油涂上一个中等大小的碗。
在装有桨叶附件的立式搅拌机的碗中,将面粉,酵母,糖和盐混合到中低速,直至混合。加入黄油,酪乳和鸡蛋,混合直至形成蓬松的面团。
卸下桨,并连接面团钩。以中高的速度搅拌面团,直到钩子周围形成光滑的质量,钩子略微粘在碗的底部,4至6分钟。
将面团转移到准备好的大中碗中,用保鲜膜盖住,并静置至大约两倍,1至1-1/2小时。
用羊皮纸排成两个烤盘。将面团将其倒入未膨胀的工作表面上,然后将其滚动成11×9英寸的矩形约1/2英寸厚。
同时使用3-1/2英寸和1英寸圆形曲奇刀,切出甜甜圈并将其转移到准备好的床单上。使用1英寸切割器,将废料切成甜甜圈孔,将它们轻轻滚成球。将它们转移到准备好的床单上。
Cover the sheets in plastic wrap, and place in the refrigerator overnight, or let them rest at room temperature until double in size, about 1 hour. (If you refrigerate overnight, let stand at room temperature before frying, about 1 hour.)
炸甜甜圈
Fill a large, heavy pot with 2 inches of oil, attach a candy thermometer to the side of the pot, and heat on medium-high heat until the temperature reaches 350°F. Line a cooling rack with a thick layer of paper towels and place it nearby.
Meanwhile, for the glaze, in a small shallow bowl, whisk together the sugar, vanilla bean seeds, kosher salt, and enough buttermilk to reach drizzling consistency.
一旦油处于温度,一次,一次将甜甜圈和甜甜圈孔炸,直到金黄色,转弯一次,1至1-1/2分钟。转移到准备好的冷却架上。
将每个温暖的甜甜圈孔和每个温暖甜甜圈的一侧浸入釉中,然后转移到电线架上。在上菜前设置。
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