Fluffy Doughnuts with Plums and Cinnamon
(0)
90 min
Under an hour
Sezamo
Gogoși pufoase tradiționale, aurii și aromate, umplute cu bucățele suculente de prune parfumate cu scorțișoară și pudrate generos cu zahăr fin vanilat. Un desert nostalgic și reconfortant de toamnă!
Preparation method
Preparing the yeast starter and dough
Gently heat 250 ml of whole milk (it should be lukewarm, not hot). In a small bowl, dissolve 7 g of dry yeast with 1 teaspoon of the 70 g of sugar and 3 tablespoons of lukewarm milk. Let the mixture rest for 10 minutes until it becomes frothy.
In a large bowl, sift 500 g of white wheat flour and add 5 g of salt. Make a well in the center and pour in the activated yeast mixture, the remaining sugar, the 2 eggs, and the rest of the lukewarm milk. Start kneading the dough.
Gradually incorporate 60 g of melted and cooled butter, kneading vigorously for 10-15 minutes until you get an elastic, smooth, and non-sticky dough. Cover the bowl with a clean towel and let it rise in a warm place for 60 minutes, until doubled in size.
Chef's tip
For a perfect seal, lightly moisten the edges of the dough discs with a little egg white or water before joining them together.
If autumn plums release a lot of juice after cutting, drain them slightly in a sieve before filling the doughnuts to keep the dough fluffy.
15 min
Under an hour
