Warm the water in a small bowl (around 37°C), pour in the baker’s yeast and leave for 15 minutes to rehydrate.
Then add the melted butter. Once mixed, the temperature should be around 37.6°C.
Pour this mixture into the mixer bowl, along with the flour, caster sugar (25g), egg and salt.
Using the dough hook, mix and knead the dough for 8 to 10 minutes on medium-high speed, until the dough is smooth and pulls away from the base. It should be elastic.
Put your pastry in a bowl and brush the top with a little neutral oil. Then cover the bowl with cling film and a clean tea towel.
Place the bowl in a warm place at room temperature in the house. Leave to rise for 45 minutes.
After the first rise, place the dough on a silicone mat. Try not to use flour on the counter. If necessary, add a little neutral-tasting oil to the kitchen counter and to your rolling pin to prevent it sticking. Roll out the dough with the rolling pin to a thickness of 1.5 cm and cut out the doughnuts with a 7 cm diameter cookie cutter.
Cut the greaseproof paper into squares measuring approximately 10×10 cm and place each doughnut on a small square.
Cut greaseproof paper into squares measuring approximately 10×10 cm and place each doughnut on a small square.
Cover the doughnuts with a tea towel and leave to rise a second time for 45 minutes. They have risen when you can touch them lightly with your finger and they leave a small print that bounces back.
Once the fritters have risen, slowly heat 1L of neutral-tasting oil in a large heavy-bottomed saucepan to around 180 ºC (+/- 5 ºC).
Slide the doughnuts into the oil with the paper, using tongs to remove the paper. Cook for about 1 minute per side.
Place them on a wire rack with kitchen roll, and when they have cooled, roll them in sugar. Fill them with your homemade spread using a small piping bag.
Enjoy your meal!
