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Bomboloni nutella

.... Donuts or changed!

Ingredients and doses (about 20 donuts)

1 kg flour 400 W (high protein)

2 eggs + 2 yolks

25 g of fresh yeast
2 medium potatoes boiled
250 g of milk

a pinch of salt

grated rind of an orange
the juice of two oranges

1 cup of brandy

For the filling

200 g Nutella

un'impastatrice that you have or not is certainly not easy to make a cake.

The items of the chef, very clear about it, describe the essence of the eggs and fry just for the success of the classic sweet breakfast.

flour (I used the Manitoba tale, reinforced the U.S. with 12.5% \u200b\u200bprotein per 100 g) the reason shown by him is that, since the quantity of eggs used must be high enough will need to use a flour to absorb it all absolutely right, so with a "power" W high.

You start by mixing flour, sugar and yeast dissolved in warm milk and orange peel.

After that you incorporate the eggs (already existing routes and just beaten) several times, the juice of two oranges and mashed potatoes (or goes past with potatoes), ie a first parte sino ad ottenere un composto liscio, la seconda parte successivamente dopo.

Lo chef mette l'accento sul fatto che queste non devono essere versate tutte insieme perchè così facendo otterremo una massa liquida e non ben legata e ben incordata.

Unite solo alla fine il sale, e non dimenticatelo, perchè costituisce un'elemento importante nella fase di lievitazione del bombolone.

Quando l'impasto sarà pronto avvolgetelo riponetelo al caldo e fatelo riposare per 2 ore.

Trascorso questo tempo stendete su di un piano da lavoro l'impasto sino a raggiungere lo spessore di 2/3 cm.

this cup in your donuts, mind you, do not make the balls, because doing so during cooking will not develop the typical white collar of the donut. (The ball rolls over itself, while the pasta coppata ago that you cook first on one side, then the other, allowing the collar to grow).

Flour a baking sheet and arrange over the donuts, and after holding back with film paper let rise one hour and three quarters in warm atmosphere.

As for frying, oil temperature, the unusual feature (the chef recommends olive oil or lard).

The donuts, fried in oil at 160 ° C warming is descending, that is, do not throw in the oil that rises in temperature, first you heat the oil and move the fry pan where the donuts in a smaller fire always having the foresight to keep the flame.

Once cooked, let it cool a second and plunge immediately into the sugar.

Excellent alone, the gas tank provides a variety of fillings ... the choice is yours ...