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Carnival Doughnuts
Traditional Slovak carnival doughnuts made from yeast dough. The donuts are light, fine, not greasy, soft and very tasty.
Method
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Fill bowl with 2 whole eggs and milk with combined weight of 160g. Use eggs and milk straight from the refrigerator. 250g of plain flour, 35g of granulated sugar and 3-4g of instant yeast. The amount of yeast depends on the temperature of room. When it is warm, just add 3g of yeast to the dough and when it is cold, add 4g of yeast. Add 3g of salt. Pour in 2 whole eggs with milk, together weighing 160g.
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Knead the dough until the flour absorbs the liquid ingredients. Kneading takes about 5 minutes in a robot, 10 minutes by hand. Add 30g of softened butter and continue kneading for 5 minutes, by hand for 10 minutes. This procedure must be followed exactly. Immediately after kneading, knead the dough by hand. A well-kneaded dough is flexible, smooth and very soft.
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We weigh the entire amunt of the dough and divide it into pieces weighing ideally around 30g. My dough weighed 506g and I divided it into 18 pieces weighing 28g. Form balls from the cut out pieces of dough with greasy hands. Place the ball further away from each other in the floured container. Let the balls rise in the containers for 30-40 minutes.
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After rising, use a greasy finger to make a hole in the middle of each ball. Place the formed donuts on squares of baking paper further apart. Cover the container and let the donuts rise again for 30-40 minutes. Pour a large amount of oil into a deep pan, which we heat to 160°C. Put the leavened donuts in the oil with the hole facing down.
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For the test, we put only one donut in the oil and if small bubbles start to form around it, we can gradually fry the others as well. Donuts, even when fried slowly, don't absorb oil at all. The oil on the surface of the donuts is absorbed by a paper napkin, on which we place them after frying. We can see that even after pressing the cones have kept a nice regular shape and no oil is leaking from them.
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I filled them with homemade rosehip jam. They are also excellent with whipped cream and fruit mousse. The recipe for the fruit mousse is in my video "Carnival donuts with fruit foam ". Just click on the link at the end of the video. These donuts are light, very tasty and soft even the next day, of course if they are left.
