Combine all ingredients in the bowl of a standing
mixer fitted with the paddle and mix, low, until
mixture comes together. Switch to the dough hook
and continue mixing, medium-low, another 3-4
minutes. Check dough – if too dry, add a bit more
water. If too sticky, add a bit more flour.
Dump dough onto a lightly floured countertop or
board and continue to knead until the dough is
smooth and elastic, 5- 7 minutes. Form dough into
a ball and place in a lightly greased bowl, turn
to coat, and cover with plastic wrap or a tea
towel. Let rest 1/2 hr. to 45 minutes until risen.
Turn dough out onto a lightly floured board and
press down to deflate. Cut the dough into thirds (or
desired portions), and form into tight balls to
press air out.
At this point, you can place the balls of dough on
a floured board covered with oiled plastic or a
towel, and let rise one hour if you want to use
the dough today. Alternately, place the dough on a
lightly floured tray, cover with oiled plastic and
refrigerate overnight. Allow dough to sit a room
temperature 10-15 minutes before shaping/baking.
This recipe appears in- Italian
Originally Submitted
2/7/2011
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