Havana Vanilla Donuts

A very scrumptious delight all around the world, which can be done many ways. Originating from Middle Eastern Europe and bought to New York (New Amsterdam) by the Dutch.

Here we are going to look at making Donuts by keeping the flavors light and fresh.

*Portion Size 4

Ingredients

Flour - 150g

Butter - 20g

Yeast - 5g

Sugar - 25g

Salt - 4g

Eggs -60g

Water - 25~30ml

Vanilla Extract - 5ml

Lemon Zest - 1

Havana Icing:

Icing Sugar -125g

Havana Rum - 20ml

lemon Juice - 1ml

Method

• In a bowl mix flour, butter, yeast and sugar together (we will be adding once the dough is formed as we will allow the gluten to get a body and stretch which will be stopped once salt is added).

• Add the water, egg and vanilla extract and knead until the dough is formed and is soft. Now add the salt and knead until Window panel consistency is achieved.

• Get the dough together and mold it into a ball getting everything underneath. set in a bowl and cover with plastic wrap.

• Let the dough rest for 40 minutes to an hour.

• Remove the dough from the bowl and knock back the air and fold it leaving no air gaps.

• Roll the dough out flat to 5mm and cut it with a cookie cutter(size-6) and place them on a dusted tray(as they wont stick) and cut out a smaller hole(size-2), and let it prove over 15-20 minutes.

• Heat oil in a deep pan to 165 degrees(medium heat) and fry the donuts individually and equally on each side until golden brown.

• To make Havana icing mix the ingredients together to get a coating consistency(if it gets to loose you can always add some more icing sugar).

• Dip the Donuts in the icing and coat it evenly.

• Pre-heat the oven to 180 degrees and flash the Donuts for 1minute serve warm and give a glossy finish.