Provence is a world renowned region in the south of France. The sea, the sun, unusual climate promote that in it a huge number of fragrant and fragrant herbs grows. Provence herbs have unique spiciness, are perfectly combined with the first and second courses. Their presence at the test does unusually fragrant pastries. The basil, mint, a sage, an oregano, rosemary are perfectly combined and supplement each other. To make dough with Provence herbs for donut, we need a few spices, good mood and it isn't enough free time.
It is required to you
- - 200 grams of milk
- - 100 grams of water
- - salt
- - one tablespoon of sugar
- - stick yeast 1/4
- - one egg
- - one teaspoon of Provence herbs
- - flour
- - two - three tablespoons of olive oil
Instruction
1. We knead dough for our donut with Provence herbs. In deep glasswares we pour out warm, not hot milk. We add one glass of flour, yeast, sugar and it is carefully stirred. We cover with a clean towel and we put to the warm place for twenty minutes. After yeast begins to ferment, we add warm water, Provence herbs and we leave for ten minutes.
2. Then we add egg, salt, olive oil and everything is carefully stirred. Now we start the most responsible stage of our work. We will add flour. We add flour until as dough will cease to stick to hands. Or will be, but it isn't enough. The main thing at this stage of preparation not to shift flour. Dough has to be light and air. We leave it alone, having covered with a towel that dough for pastries increased twice,
3. We scale dough on four parts and we roll donuts, previously having filled flour on a board. We hold them fifteen more minutes. Then we bake in a frying pan, having added a little olive oil. We grease with a desi and we cover with a clean cotton napkin. Donut is ready. It can be used with honey, sour cream or milk. And it is possible to give to a table instead of bread.