#nossacozinha Donuts preparation: day 1 - 2 and a half hours + 8 hours of resting overnight day 2 - 3 to 5 hours yield: 10 to 12 donuts • 250 grams of white wheat flour (plus extra flour for sprinkling the counter) • 30 grams of refined white sugar • 5 grams of sea salt* or fine salt (1 fat teaspoon) • grated zest of 1 Sicilian lemon • 75 grams or 6 full tablespoons of warm water • 2 free-range chicken eggs • 8 grams of fresh yeast • 65 grams of butter at the soft point TO FINISH • 2 liters of vegetable oil, corn, soybean, canola or sunflower • 200 grams of sugar METHOD In a large bowl, combine the flour, egg, warm water, sugar, lemon zest, salt and yeast. Work the dough with your hands, kneading it inside the bowl until all the ingredients are incorporated. Remove the dough from the bowl, place it on a floured surface and add a little more flour to the dough. Work it with your hands until the flour is incorporated and let it rest for 5 minutes. Add the softened butter little by little: divide the butter into 3 or 4 parts, incorporate the first part working with your hands and continue adding the remaining parts, always incorporating it well into the dough before adding the next part of butter. Sprinkle with flour if necessary. 1st fermentation: Shape the dough into a ball, place it inside a bowl sprinkled with flour and cover with a cloth. Let it rise outside the refrigerator for approximately 2 hours at a temperature of approximately 23 degrees or until it doubles in volume. If the temperature of the room where the dough is resting is very high (on a warmer day) this time should be shorter, the important thing is for the dough to double in volume. Remove the cloth from the bowl and punch the dough lightly and gently, flattening it a little. The goal of this step is to remove the carbon dioxide that formed during the rest period, during which the dough fermented. 2nd fermentation (this fermentation is optional, you can skip the 1st to the 3rd fermentation, but we recommend doing all 3): With the dough still in the same bowl, cover it again with the cloth and leave it in the refrigerator overnight (approximately 8 hours). This fermentation will be slower, will form more carbon dioxide and will bring texture and complexity of flavors to the dough. 3rd fermentation: Grease a large baking sheet with oil and set aside. Remove the dough from the bowl and place it on a floured surface. Using your hands, shape the dough into a cylinder and cut it into 10 or 12 equal pieces of 40 to 50 grams each (the size of a mini tangerine). Roll each piece until it becomes a smooth, seamless ball. Knead the top lightly and gently rub the base of the ball on a floured surface, making circles. Transfer the balls, one by one, to the greased baking sheet, leaving at least 2 inches of space between them (the balls will increase in volume and it is important to leave space so that they do not stick together). Cover the baking sheet with a damp cloth and let them rise for 2 to 4 hours at room temperature or until they double in volume. To fry: Heat the oil to 165 degrees and fry each side for 2 to 3 minutes (be careful when frying as the oil will be very hot). Do not fry in cold oil, it must be very hot, and do not fry more than 3 units at a time as this can lower the temperature of the oil and also cause the donuts to stick together due to lack of space. When a donut is ready, remove it from the oil with a slotted spoon and transfer it to a baking sheet lined with paper towels. Immediately place another donut in the pan to fry, this way the temperature of the oil will be maintained as there will always be the same volume (3 units) inside the pan. TO ASSEMBLE Coat the donuts in refined sugar and fill with pastry cream. To fill, use a pastry bag with a plain tip. Place the pastry cream in the bag, insert the tip through the side of the cupcake and fill, letting it leak out a little. Place a teaspoon of your favorite jam on top of the cream. The jam is optional, but we recommend it because it adds acidity and complexity to the flavors. Assemble only when ready to serve; the cupcakes can be stored without the sugar and filling and assembled later, if necessary. Production: Play9 Cook, scriptwriter, producer: Paola Carosella General director, communications, production assistant and more: Samantha Avelino Director of Photography: Barbara Hauret Art Director: Juliana Ayres Camera and sound assistant: Mariana Angelito Kitchen assistant and contagious smile: Lucileide Batista Beauty: Carolina Mel