Sweet and Easy Easter Doughnuts
Presented by Chef Ralph Stocker – Ralph’s German Bakery
Ralph’s German Bakery is the cute little café situated next to Metro supermarket on Peace Road. This homely haven hails from Dahab, where it has been a firm establishment for almost over a decade. Luckily for Sharmers the founder of the bakery Ralph decided a couple of years ago to open up shop in Sharm.
Inspired by his Grandmother’s delicious baking of cakes and pastries, Ralph decided he wanted to follow in her footsteps from an early age.
After he finished high school he started a 3 year apprenticeship with a famous bakery in Munich from which he graduated as Chef Baker. He then worked in several bakeries around the world to gain experience before attending University in Munich where he graduated as a Master Baker.
Ralph became a specialist in setting up bakeries aboard and that is how he arrived in Dahab, where he set up his own bakery ten years ago.
The German bakery in Sharm sells a selection of traditional breads, salt doughy pretzels, sour doughs plus many more delicacies including delicious strudels and tortes. As the celebration of Easter is traditional in Germany we decided to feature on of Ralph’s Bakery recipes for Easter Doughnuts.
Ingredients
– 1/2 cup Milk
– 1 Package dry yeast
– 3/4 cup Sugar
– 4 cups All-Purpose Flour
– Pinch of Salt 1 stick of Unsalted Butter, roomtemperature
– 1 Egg Yolk
– Oil for frying
– Jam, lemon curd or marmalade
– Raisins or Nuts, Powdered Sugar (for decorating)
PREPARATION
Heat milk to luke warm. In a small bowl, add the milk, yeast, 1/2 teaspoon of the sugar, and 2 tablespoons of the flour. Combine and cover with plastic wrap. Allow yeast to become active. It should begin to bubble after 20 minutes.
In a large mixing bowl, add remaining ingredients. Add yeast mixture. Mix until a dough forms.
Cover dough and allow to rise in a warm location until double in size.
Remove dough from bowl onto a floured work surface.
Knead the dough for a few minutes to remove some of the air bubbles that have formed. Divide the dough into small pieces and roll into a doughnut shape.
Lay the shaped doughnuts on some parchment paper and allow to rest again and to rise again for about 10-15 mins.
Heat the oil, and test a small piece of the dough to see if it sizzles. When the oil is not enough, drop the doughnuts into the oil until they are golden brown. Remove with a slotted spoon and put on kitchen towel paper to absorb the extra oil. When cool – decorate with icing .
Tags:easter
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