by Hans Ovando
Donuts recipe by Hans Ovando
Sometimes it is difficult to find a good recipe for doughnuts or doughnuts. Today our chef Hans Ovando wants to share with you some of his emblematic recipes that he always makes in his pastry courses around the world.
Hans Ovando started in the world of dough at the age of 9 when he was a child, when he used to bake this recipe for doughnuts with his mother and brothers to sell them to the neighbours in the neighbourhood.
Over time, Hans made this doughnut recipe more and more his own, which came from a recipe book of his grandmother’s that he had given to his mother.
This doughnut recipe marked a before and after in Hans Ovando’s life, making the sale of doughnuts perhaps Hans Ovando’s first business at a difficult time for his family.
Today our chef wants to give away one of his most precious treasures, so let’s get to work:
520 g Bread flour
165 g Milk
10 g Salt
180 to 200 g Eggs
50 g Sugar
25 g Honey
65 g Butter
20 g Fresh yeast
1 g Vanilla extract
1 u Lemon zest
1 u Orange zest
300 g Icing sugar
35 g Hot water
10 drops of lemon juice
Knead flour, yeast, cold milk, salt, egg, honey, vanilla, lemon and orange zest. Work the dough for 5 minutes.
Add the sugar little by little and continue kneading the dough.
Add the butter little by little until it is completely incorporated.
Form the dough or roll it out and put it in the fridge for one hour.
After one hour, roll out with a rolling pin between a silpat or silicone mats or baking paper to a thickness of 1.5 – 2 cm and freeze.
Cut the pieces and leave to ferment on individual baking papers.
Fry in sunflower oil at 165 ºC.
Prepare the sugar glaze and glaze them.
Bake in the oven at 160 ºC for about 10 seconds to dry the glaze completely.
Enjoy them with friends and family!
We hope that with this doughnut recipe we have awakened your interest in this spectacular dough.
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