The donuts!
Bakery products from Italy
Pancarré water roux method
Pancarré water roux method
ready in
2 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Water roux is simply composed of water and flour mixed together and cooked for a few minutes in a pot until it has a gelatinous consistency. A bit like when preparing the base for béchamel. This preparation will make the bread soft and elastic.
preparation
step 1
In a pan we put water (125 ml) and flour (25g), mix quickly with a whip and cook for a couple of minutes at medium heat (always mixing).
step 2
When the compound reaches a gelatinous consistency it means it is ready. Let's leave and let it cool down.
step 3
First we dissolve the yeast in the water.
step 4
Add the milk.
step 5
After that, we put flour, sugar, salt, honey drop and water containing the dissolved yeast into a container.
step 6
Mix with a fork, the dough at the beginning will be compact.
step 7
Then we start kneading by hand until we get a homogeneous dough.
step 8
Add the water roux and continue to knead. The dough will now be very soft, knead vigorously for 5 minutes.
step 9
Lastly, add the sparkling oil and mix it.
step 10
Once the dough is ready we cover it with film or a canvas and let it rise in the oven with the light on until it doubled.
step 11
It will take about an hour and a half to two hours (depends on the temperature in the house, we check from time to time)
step 12
Now we put the dough by pulling it slightly with your hands until you form a rectangle of the length of your baking tray.
step 13
We start rolling on the shorter side.
step 14
Once rolled, place it in the bread / plumcake mold and let it rise in the oven with the laud switched on for about an hour / an hour and a half. It must surpass the edges.
step 15
Preheat the oven at 180 degrees and cook for about 30 minutes. Your pancreas is ready, good appetite !!!