For a 26cm mould
Ingredients:
for the donut:
- 500 g 00 flour
- 250 ml milk
- 100 g active mother yeast powder
- 50 g sugar
- 9 g salt
- 50 g lard
- 1 egg
for the filling:
- 1 egg yolk + 20 g water
- sesame seeds
- cold cuts and cheeses to taste
METHOD (with the planetary mixer):
First, mix the flour with the yeast in a bowl.
In the bowl of the planetary mixer
add the warm milk and sugar and mix.
Add the egg and half of the flour, then start kneading.
Add the salt and little by little the remaining flour, always with the mixer in motion.
When the mixture is well-strung and remains attached to the hook, add the lard in small pieces at room temperature.
Work until the lard has been well absorbed and the dough has come away from the edges.
Remove the dough from the mixer, form a ball on your work surface, then transfer to a large greased bowl. Cover with cling film to prevent the crust from forming, let rise
3 hours in the oven with the light on and a saucepan of boiling water placed to the side, which maintains good humidity.
Transfer the dough to a work surface dusted with flour, divide into ten parts of about 100 g each
stretch the dough with your thumbs to give it strength, form balls with the palm of your hand, then place them on the pan previously greased with oil or buttered and floured. Cover with cling film, then leave to rise in the oven with the light on and a saucepan next to it with boiling water for 2 hours. In a small bowl beat the egg yolk with the milk, brush the entire surface delicately to prevent the dough from deflating, add the sesame seeds and bake at 180 degrees for 20/25 minutes. Leave to cool on a rack, then fill as desired.
METHOD (with the Bimby):
In the Thermomix jug add all the milk and sugar 3 min. 37 degrees speed 2
Add all the flour, the sourdough starter, the egg 4 min. spike
From the hole with the blades moving, add the salt and the flakes of lard.
Proceed as above.
