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Categories:
sugar chile powder paprika milk yeast flour granulated sugar salt lemon unsalted butter egg yolks nonstick cooking spray vegetable oil
Viewed: 44 - Published at: 2 years agoIngredients
- 2 cups granulated sugar
- 1 teaspoon chile powder
- 1 teaspoon Hungarian paprika
- 1/2 cup milk, plus 2 extra tablespoons in case the dough does not come together
- 1 ounce fresh yeast
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- Pinch salt
- 1 lemon, zested
- 6 tablespoons unsalted butter, cut into sugar cube-size cubes, at room temperature
- 4 egg yolks
- Nonstick cooking spray, for spraying the parchment paper
- Vegetable oil, for deep-frying
Method
- For the chile sugar: Combine the sugar, chile powder and paprika in a stand mixer fitted with the paddle attachment.
- Mix on low speed until well combined, 1 to 2 minutes.
- Store in an airtight container.
- For the doughnuts: In a saucepan, heat the milk until about body temperature.
- Add the yeast and stir until dissolved.
- In the bowl of a stand mixer, combine the flour, sugar, salt and lemon zest.
- Add the butter to the flour mixture along with the egg yolks and milk/yeast mixture.
- Use the hook attachment to mix the dough together.
- Start on low speed for 3 to 4 minutes, then on medium speed for 10 to 15 minutes.
- Add up to 2 extra tablespoons milk if the dough does not come together.
- Line a baking sheet with parchment paper and spray the paper lightly with nonstick cooking spray.
- Scale the dough into about thirty 1 1/2-ounce pieces.
- Roll the dough pieces into small balls and set them on the prepared baking sheet.
- Make sure there is enough space between the dough balls, as they will double in size when proofing.
- Cover with plastic wrap.
- The dough can be proofed and finished at this point, or frozen for later processing.
- If proofing right away, let the dough balls sit in a warm area such as on top of the oven or close to it, covered with the plastic wrap so they don't dry out, until doubled in size, about 1 hour.
- Heat 3 to 4 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. Set a wire rack over a baking sheet.
- In batches and using a bench scraper or flat spatula, carefully lift the doughnuts off the parchment and drop them into the oil top first.
- After about 2 minutes, use a rubber spatula or wooden spoon to flip the doughnuts, then cook for another 2 minutes on the bottom side.
- Flip them again and cook until golden brown all over, about 1 more minute.
- Use a spider or slotted spoon to pull the doughnuts out of the oil and set onto the prepared wire rack to drain.
- Roll in the chile sugar and serve.
