Homemade San Isidro doughnuts
Get ready to immerse yourself in the heart of Madrid's most authentic festivities! San Isidro not only fills the streets with joy and tradition, but also our taste buds with irresistible sweets.
Silly Doughnuts
240u (1 tupper)
- 1270 gr sunflower oil
- 1270 gr fresh egg
- 625 gr sugar
- 20g anise seeds
- 2000 gr all-purpose flour
- 200g strong flour
Ready-made donuts / Santa Clara
240 (1 tupper)
- 1110 gr oil
- 2160 gr fresh egg
- 70 grams of sugar
- 2425 gr all-purpose flour
Elaboration
- In a mixer with a paddle attachment, first add egg + sugar and in the case of the "tontas/francesas" (plain/French) version, add anise.
- Beat at speed 2. Add the oil little by little at speed 2. Then add the flours little by little at speed 1.
- Once the flour is incorporated, leave at speed 3 for 7 minutes to allow it to emulsify.
- For the "tontas" doughnuts, divide the dough into 22-gram pieces, shape them into elongated shapes, and then close them into circles. Brush with egg before baking. Preheat oven to 215 degrees Celsius, then lower to 200 degrees Celsius. Bake for 8 minutes, turn the doughnuts over, and bake for approximately 2 minutes more.
- French doughnuts: Divide into 22 pieces, shape like plain doughnuts, brush well with egg wash, and sprinkle with slivered almonds. Baking: Preheat oven to 215 degrees, reduce to 200 degrees, bake for 5 minutes, reduce to 175 degrees, bake for 5 minutes, turn over, and bake for another 2 minutes.
- Ready-made doughnuts: Divide into 25-gram pieces, roll into balls, and with the help of a little oil, make a hole in the center with your finger. Preheat oven to 215°C, then reduce to 200°C and bake for 8 minutes. Turn over and bake for another 2 minutes. Glaze for Ready-Made Doughnuts: (The rest do not have a glaze) 1000g icing sugar, 300g cream, 10g coffee, zest of 1 lemon. Mix and glaze.
