11 March 2016

EN     I'm all about satisfying my cravings - food, fashion or beauty related. But this post is a result of entirely different scenario - I craved for a photo of big puffy donuts all nicely lined up and sprinkled with icing sugar. So I made one, but I did one other thing too, I actually made the donuts myself. And came to a conclusion - this wasn't the last time of doing so. Puffy, with aftertaste of lemon and creamy filling made of vanilla custard and homemade blackberry jam. While not the most figure friendly dessert, definitely an epic one, because as soon as you have had the last bite, your hand reaches for another one. And you know why? Lemon has some undeniable quality of making everything more fresh. So funny enough, this brought a little taste of Spring. And we want Spring like yesterday. Enter the donuts and you have been set for a comforting Sunday wishing the Spring came early.

FOR DOUGHNUTS

250 g flour
30 g caster sugar +110 g for coating
5 g salt
10 g dry yeast
2 eggs
zest of half a lemon
75 ml warm water
65 g butter, softened
oil for frying

FOR FILLING

115 ml cream
60 ml milk
1 vanilla bean
2 egg yolks
2 tbsp caster sugar
2 tbsp cornstarch
80 g blackberry jam

1. Place all the ingredients for the donuts, except the butter, into a bowl of a stand mixer fitted with the dough hook. Work on a low speed for about 4 minutes, or until well combined and elastic.
With the mixer still running, add the butter piece by piece, until it is all worked in and incorporated. There should be no visible pieces. This will take about 5-8 minutes.
2. Scrape down the sides of the bowl, cover with plastic, and set aside in a warm place to rise until doubled in size.
3. While the dough is rising, make the filling. Place the cream, milk and vanilla into a small saucepan and place over medium heat.
4. In a small bowl, whisk together egg yolks, caster sugar, and cornflour. When the milk begins to bubble around the edges, remove it from the heat, and slowly whisk it into the egg mixture. Pour the mixture back into the pan, and place over medium heat, whisking constantly. Cook until the mixture boils and becomes very thick - about 3 minutes. Once the mixture is the consistency of soft butter, scrape it out into a bowl, cover and set aside to cool completely.
5. When the dough has risen, punch it down, and scrape it out onto a well-floured surface, pat the dough into a rectangle, just over 1 cm thick, and cut out donuts in your desired size. Place the dougnuts on a lined baking sheet and set aside to rise for another 45 minutes or until puffy.
6. When the donuts are finished their second rise, place about 5 cm of oil into a high-sided pan, heat the oil over a low flame. Place a small piece of dough in the oil, and when it bubbles and rises to the surface, the oil should be the right temperature.
7. Fry the donuts a few at a time for about 40 seconds each side or until they are golden brown.
8. Drain the donuts on paper towels, and when they are all fried, toss them in the extra caster sugar.
9. To fill the donuts, ripple the cooled pastry cream with the blackberry jam, and then place the mixture into a piping bag. Press the piping bag into the side of each donut and fill with desired amount.

LV     Esmu PAR kāres apmierināšanu visās jomās - virtuvē, modē vai skaistumkopšanā. Taču šis raksts tapa citu alku rezultātā - man vienkārši gribējās bildi ar lieliem apaļiem virtuļiem, novietotiem rindiņā un pārbērtiem ar pūdercukuru. Tāpēc es tādu nobildēju, bet izdarīju vēl kaut ko, pati sacepu virtuļus! Un nonācu pie secinājuma, ka šī noteikti nebija pēdējā reize. Mīksti, ar patīkamu citrona pēcgaršu un krēmīgu vaniļas olu krēma un mājās gatavota kazeņu ievārījuma pildījumu. Lai gan tas nav viens no figūrai draudzīgākajiem desertiem, roka sniedzas pēc jauna virtuļa tiklīdz noēsts pirmais. Un man tam ir loģisks iskaidrojums (tā es sev saku) - svaigums, ko nes citrons, atsauc atmiņā pavasari. Jā, to pašu, kam vajadzēja iestāties jau vakar. Tāpēc saku, ka šie virtuļi būs lielisks kompanjons laiskai sestdienai, kas tiek pavadīta sapņojot par pavasari.  

VIRTUĻIEM

250 gr miltu
30 gr pūdercukura + 110 gr apbēršanai
5 gr sāls
10 gr sausā rauga
2 olas
puse citrona miziņas, rīvēta
75 ml remdena ūdens
65 gr sviesta, istabas t
eļļa cepšanai

PILDĪJUMAM

115 ml saldā krējuma
60 ml piena
1 vaniļas pāksts
2 olu dzeltenumi
2 ēdmk pūdercukura
2 ēdmk kukurūzas cietes (kartupeļu arī der)
80 gr kazeņu ievārījuma

1. Miksera bļodā, kuram uzlikts mīklas āķis, ievieto visas sastāvdaļas, izņemot sviestu. Uz lēna ātruma tās samaisa līdz masa paliek elastīga, apmēram 4 minūtes. Tad, turpinot maisīt, pa kubiciņam pievieno sviestu, ļaujot katram gabaliņam tikt iemaisītam masā, aptuveni 5 minūtes.
2. Saveļ masu bumbulī, ko novieto atpakaļ bļodā. Bļodu pārklāj ar pārtikas plēvi un novieto siltā telpā līdz mīklas bumbuļa izmērs dubultojies. 
3. Tikmēr sāk gatavot pildījumu. Nelielā pannā uz lēnas uguns karsē saldo krējumu, pienu un vaniļas pāksts sēkliņas. 
4. Nelielā bļodā sajauc olu dzeltenumus ar pūdercukuru un kukurūzas cieti. Kad piens sāk burbuļot, to lēnām lej klāt un iemaisa olu dzeltenumu masā. Masu ielej atpakaļ pannā un lēnām karsē, līdz tiek iegūta sviestam līdzīga konsistence. Ieliek bļodā un ļauj atdzist. 
5. Kad mīkla ir pacēlusies, novieto to uz miltiem apbērtas virsmas un veido no tās taisnstūri, kura biezums nepārsniedz 1 cm. Izgriež vēlamās formas virtuļus, ko novieto uz ar cepamo papīru izklātas pamatnes un ļauj mīklai vēl 45 minūtes pacelties. 
6. Kad virtuļi pacēlušies, pannā ielej eļļu, aptuveni 5 cm dziļumā, ko uzkarsē uz zemas liesmas. Ievieto mazu mīklas gabaliņu eļļā, un, ja eļļa apkārt tam burbuļo, tad tā ir uzkarsusi un gatava virtuļu cepšanai. 
7. Virtuļus cep pa pāriem aptuveni 40 sekundes no katras puses vai līdz tie zeltaini brūni. 
8. Lieko eļļu nosusina uz papīra dvieļiem, un, kad visi virtuļi izcepti, apkaisa tos ar pūdercukuru. 
9. Lai virtuļus piepildītu, olu krēmā iemaisa ievārījumu, un to ar konditorejas maisiņa un uzgaļa palīdzību iepilda virtuļos.


FEATURED: ELECTROLUX KITCHEN ASSISTANT, EKM 4300
IN COLLABORATION WITH: ELECTROLUX
PHOTOGRAPHY: BRIGITA DAMBE




4 comments

  1. Well, I'm super hungry now! Thanks for sharing, I will give it a go for sure :)

    Check out my blog if you want: www.theglamandglitter.com

    Tamara xxx

    ReplyDelete
  2. This looks so YUMMY, can I please have one right now?!
    I just discovered your blog & I love it! Keep on the good work:)
    xx
    http://putitallonme.com/

    ReplyDelete
  3. I swear on my life, I had the very same craving a few weeks back. These look beyond delicious, and you are very talented to be able to make your OWN doughnuts -- so impressed. I went to the local bakery for mine :-)

    Thank you for sharing this!
    -Dara // www.peoniesandhoneybees.com

    ReplyDelete
  4. Oh wow, these look delicious!! I will definitely attempt to try make these :)
    Nicole x
    nicoleannx.blogspot.com

    ReplyDelete

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