There are typical yeast donuts. The dough is not unique and can be use many times to make various tastes of donuts. In today version has been combined sweet and salty flavour to create really yummy unforgettable treat. Sweetness of maple syrup and salty taste of prosciutto are surprising but fantastic connection. These donuts are perfect for breakfast, brunch or teatime. You can bake them in the oven for more healthy meal or deep fry for classic dessert. Enjoy!
about 10 donuts
- 3 2/3 cups all-purpose flour
- ¼ cup sugar
- 3 ½ teaspoons dried yeast
- 1 large egg
- 1 cup lukewarm milk
- pinch of salt
- 2 tablespoons unsalted butter, melted
- 1 cup icing sugar
- 1/3 cup maple syrup
- 4 thin slices prosciutto
In a small bowl mix together milk and yeast. Add 1 teaspoon of the flour and 1 teaspoon of the sugar and whisk until well combined. Set aside in a warm place for 10-15 minutes until frothy.
In the bowl of a stand mixer fitted with the dough hook attachment, combine remaining flour, remaining sugar and salt. With mixer on low speed, add egg, melted butter and yeast mixture. Mix for few minutes until the dough is smooth and elastic.
Oil lightly a large bowl and place dough in it. Cover with a dish towel and let stand in a warm, draft-free place (75°) for 1 to 1½ hours or until doubled in size.
Grease and line two cookie trays. On a heavily floured surface, roll the dough out to a 1/3 inch thickness. Using a 3½ inch donut’s cutter (or two cookie’s cutters: 3½ and 1 1/8 inch) cut out 10 donuts from the dough. Carefully transfer them (and their holes) onto baking trays. Cover, and let stand in a warm, draft-free place (75°) for 40 minutes.
Now, you should decide if you want to bake or deep-fry these donuts.
How to bake: preheat the oven to 350°F. Bake one tray at a time for 10-12 minutes. Cool on the tray for 3 minutes then transfer to a wire rack.
How to deep-fry: heat the oil in a deep-fryer or a deep heavy-based saucepan over medium high heat until the oil reaches 350°F. Deep-fry the donuts in batches, turning occasionally for 2-3 minutes (donut holes for 1-2 minutes) each until puffed, golden and cooked through. Transfer to paper towels to drain before coating.
Make icing: mix together icing sugar and maple syrup until smooth. Dip the donuts into the glaze then transfer to a wire rack. Fry prosciutto slices on the dry frying pan. Cut into small pieces and decorate the top of donuts.
The recipe comes from the book 'Donuts'.
Tags: maple syrup, prosciutto.