Wednesday, 2 October 2013

RING DOUGHNUTS "ROSQUILLAS" / +VEGAN VERSION (OCTOBER MENU)


WIKI NOTE: Doughnut is the more traditional spelling, and still dominates outside the US. At present, doughnut and the shortened form donut are both pervasive in American English.

RING DOUGHNUTS "ROSQUILLAS"

YOU WILL NEED: *vegan recipe
2 whole eggs /*soy yogurts (125g - small size container)
6 tablepoons of sunflower oil
6 tablepoons of caster sugar /*8 tablepoons of panela sugar or unrefined cane sugar
250g wheat flour (plain or all-purpose) , plus extra for flouring
1 teaspoon of baking powder
1 lemon, zest only
A pinch of salt
1 teaspoon of anise extract (optional)
Sunflower oil, for deep frying
Icing sugar, to sprinkle
NOTE: There are a million of different recipes for ring doughnuts in Spain because almost each house has its own granny recipe. This is the recipe of "Chita", my cousin´s grandma uncle. Everything is eye ball.

LET´S COOK!
1. Sift the white flour and baking powder into a big bowl. Stir in the caster sugar and the lemon zest. Mix it with a wooden spoon.
2. Beat the eggs or soy yogurts. Add to the dry ingredients in the bowl. Stir in the sunflower oil, anise extract and a pinch of salt. Work the ingredients together into a smooth ball.
NOTE: Add more flour as necessary or until the dough is not sticky and slightly springy to touch.
3. Place into a bowl and leave to rise for 30 minutes, covered with a damp tea towel, until doubled in volume.
4. Turn it out on to a floured work surface. Punch down the dough with your fist, knead lightly then divide into small equal balls.
5. Roll them between your palms to form strips. Cut the strip in small equal pieces and make a ring with each piece. This will make the doughnuts shape.
6. Put the doughnuts to one side on a tray.
7. Heat the oil in a deep pan to 170ºC.
8. Place the rings, 2-3 at a time, carefully into the hot oil and cook for 3-4 mins, until golden. Turn them over and cook for a further 2-3 mins, until they are an even golden colour.
9. Lift on to kitchen paper to drain. Toss them in the caster sugar until evenly coated. Shake off any excess. Sprinkle over a little more lemon zest. Place on a rack to cool.
NOTE: Put black chocolate chunks in a saucepan. Warm gently, stirring until all melted. Dip some doughnuts into the chocolate. So, there you have yummy, yummy chocolate doughnuts!

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