Está en la página 1de 4

Donals Christmas Donuts

Ingredients

80 ml. milk
60 g. butter
270 g. plain flour
5 g. yeast
40 g. sugar
A teaspoon of cinnamon
2 egg yolks and one whole egg

Its Christmas Donut time! Donal Skehan creates


mouth-watering warm dough balls, coated in
cinnamon sugar, with a sweet cranberry sauce
centre.
Let the milk come up to a little bit of
temperature, just until its lukewarm.
Add the butter and let it melt.
In a separate bowl mix the dry ingredients, flour,
yeast, sugar and cinnamon.
Whisk the egg yolks and the whole egg together.
Bring the dry ingredients into the wet
ingredients slowly and you will get a rough
dough.
Tip the dough out onto a flat surface that you
have previously dusted with flour.
Knead it until you get a smooth and elastic
dough that springs back when you touch it with
your finger.
Put the dough into a bowl where you have
previously put some oil to prevent the dough
from sticking to the sides.
Cover the bowl with cling film and leave it in a
warm, dark place to rise for two hours.

When the dough is doubled in size turn it out of


the bowl and give it a quick knead.
Place it back into the bowl, cover with the cling
film and let it rise for three hours.
After three hours roll the dough out into a kind
of sausage shape, cut little pieces and roll them
up into little balls.
Place the balls aside to rise for about fifteen
minutes.
Fry the balls evenly in a big pot of sunflower oil
at about 160C for about two or three minutes
until they are golden.
Mix sugar and cinnamon, sprinkle it all on a tray
and roll the doughnuts in the mixture.
Using a piping bag add a little bit of cranberry
sauce straight into the centre of the doughnuts
until you feel them plump inside.
You are ready to taste this delicious recipe and
enjoy your Christmas holidays. Bon apptit!

Donals Christmas Donuts


Ingredients

80 ml. milk
60 g. butter
270 g. plain flour
5 g. yeast
40 g. sugar
A teaspoon of cinnamon
2 egg yolks and one whole egg

Its Christmas Donut time! Donal Skehan creates


mouth-watering warm dough balls, coated in
cinnamon sugar, with a sweet cranberry sauce
centre.
Let the milk come up to a little bit of
temperature, just until its ______________.
Add the butter and let it _____________.
In a separate bowl mix the _____________
ingredients, flour, yeast, sugar and cinnamon.
_______________ the egg yolks and the whole egg
together.
Bring the dry ingredients into the wet
ingredients slowly and you will get a ___________
dough.
Tip the dough out onto a flat surface that you
have previously ______________ with flour.
______________ it until you get a smooth and
elastic dough that ______________ back when you
touch it with your finger.

Put the dough into a bowl where you have


previously put some oil to _____________ the dough
from sticking to the sides.
Cover the bowl with ____________ film and leave it
in a warm, dark place to rise for two hours.
When the dough is ____________ in size turn it out
of the bowl and give it a quick knead.
Place it back into the bowl, cover with the cling
film and let it _______________ for three hours.
After three hours roll the dough out into a kind
of sausage _______________, cut little pieces and
roll them up into little balls.
Place the balls aside to _____________ for about
fifteen minutes.
Fry the balls evenly in a big pot of sunflower oil
at about 160C for about two or three minutes
until they are ______________.
Mix sugar and cinnamon, _______________ it all on a
tray and roll the doughnuts in the mixture.
Using a ______________ bag add a little bit of
cranberry sauce straight into the centre of the
doughnuts until you feel them plump inside.
You are ready to taste this delicious recipe and
enjoy your Christmas holidays. Bon apptit!

También podría gustarte