The Catalan TableIngredients
Servings:
4
Ingredients
- 2 egg
- 1000 gmedium-strength flour
- 360 mlwater
- 20 gpowdered milk
- 200 gsugar
- 20 gdextrose or honey
- 100 gfresh yeast from Paris
- 20 gRoyal baking powder
- 20 gsalt
- sunflower oil
- powdered sugar
- mix “Donuts” from Baltà bakery
- 500 gmix “Donuts” from Baltà bakery
- 1 egg
- 180 mlwater
- 15 gfresh yeast from Paris
- 10 gbutter
Nutritional Information
Per Serving (Approx.)
Calories
1613 kcal
Protein
35 g
Fat
13 g
Carbohydrates
247 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Alternative with mix Donuts from Baltà bakery
- In a large bowl, add 500 grams of the Baltà Bakery Donut mix together with 1 egg, 180 ml of water, 15 grams of fresh Paris yeast, and 10 grams of room temperature butter.
- Mix all the ingredients with a spatula until they are fully integrated and form a homogeneous dough.
- Let the dough rest covered with a damp cloth in a warm place for 60 minutes or until it has doubled in size.
- Preheat the oven to 180 degrees Celsius and prepare a baking tray with parchment paper.
- Shape the donuts with the dough, placing them on the tray with sufficient space between each one.
- Bake the donuts in the preheated oven for 12-15 minutes, or until they are golden brown.
- Allow the donuts to cool on a wire rack before serving or decorating them to your liking.
Prepare the Dough
- Mix all the dough ingredients and knead it with the bread maker for 13 minutes until it is well combined.
- Give it a couple of gentle stretches and folds to develop the structure and let it rest for about 2 to 3 minutes (no more time is needed) to allow the ingredients to settle.
- Roll out the dough with a rolling pin on a lightly floured surface until it is one centimeter (1 cm) thick, ensuring the dough is even.
- Cover the dough with a floured cloth and let it rest for 10 minutes to allow the gluten to relax.
- Without rolling out the dough again, cut it into circular pieces with a hole in the middle using two cylindrical molds of different sizes to create a donut shape.
- Let the dough pieces with a torus shape rest for 30 minutes, covered with a floured cloth, so they can ferment slightly.
- Put an ample amount of sunflower oil in a saucepan, with a depth of 4 or 5 fingers so the donuts can float, and heat it to a temperature between 180 ºC and 190 ºC. The oil must be very hot; it should not be below 160 ºC to ensure that the donuts form a crust and do not absorb too much oil.
- Fry the donuts first on one side for about 30 seconds until they are golden, and then flip them to fry the other side for the same time.
- Carefully remove the fried donuts and place them momentarily on paper towels to eliminate excess oil.
- While still warm, glaze them with your favorite icing, ensuring they are well-coated on all sides.
To glaze the donuts
- In a medium-sized bowl, prepare a mixture with plenty of powdered sugar and a little water, gradually. The mix should have a consistency similar to a thick but fluid porridge. Stir well until no lumps are visible.
- While still quite warm, take the freshly fried donuts and dip them in this mixture on one side only, making sure the top is well covered. Allow the donuts to rest with the glazed side up, letting the residual heat from the donuts help set the glaze, which will take a few minutes until a shiny layer forms.
Recommendations & Tricks
- Ensure that the eggs are at room temperature before mixing them with the other ingredients to guarantee a smoother, lump-free batter.
- When sifting the all-purpose flour, do so directly over the liquid mixture to prevent lumps from forming and to achieve a more homogeneous texture.
- To achieve fluffier donuts, let the dough rest in a warm place until it doubles in size, covered with a damp cloth to prevent a crust from forming.