Zonuts master recipe

MAKES 12

You will need

62.5 g (2¼ oz) fresh yeast

435 g (15¼ oz) cold water

1 kg (2 lb 4 oz) plain (all purpose) flour

25 g (1 oz) salt

120 g (4¼ oz) caster (superfine) sugar

50 g (1¾ oz) unsalted butter

450 g (1 lb) unsalted butter, extra,
rolled out into a sheet

Canola, vegetable or rice bran oil, to deep-fry

STEP

No1

MIX Put all ingredients, except the rolled butter sheet, into the bowl of an electric mixer fitted with the dough hook attachment. Start on low speed. Mix on low–medium speed for 2 minutes, then mix on medium speed for 4–5 minutes to develop the gluten.

STEP

No2

RISE Place the dough in a clean bowl and leave to rest, covered, for 30 minutes at room temperature, then transfer to the refrigerator for 1–2 hours to chill.

STEP

No3

ROLL Remove the butter sheet from the refrigerator 30 minutes before you’re ready to use the dough to allow the butter to soften slightly. On a lightly floured surface, roll the dough into a flat sheet 35–40 cm (14–16 inches) long and 15–20 cm (6–8 inches) wide. Lay the butter sheet in the middle of the dough and fold the sides in to make an open-ended parcel. Using the rolling pin, hit the folded dough lengthways to soften and flatten a bit and make the first roll easier. Roll the dough lengthways using the rolling pin, and continue until it’s about 5–6 mm (¼ inch) thick. Fold the dough into thirds and repeat the rolling process. Rest for 30–60 minutes in the refrigerator. Repeat the folding and rolling twice more for a total of four times. Rest the dough for a further 30 minutes in the refrigerator.

STEP

No4

CUT Line a tray with baking paper. Remove the dough from the refrigerator and roll it out to 6–7 mm (¼ inch) thick. Cut out rounds of dough with a 6 cm (2½ inch) round cutter, then cut a small hole in the middle with a 1.5 cm (⁵/₈ inch) cutter. Place the zonuts on the prepared tray.

STEP

No5

PROVE Fill your kitchen sink with warm–hot water to a level of about 2 cm (¾ inch). Place a small dish in the sink and stand a wire rack on top so the rack sits just at the surface of the water. Place the tray with the zonuts on top. Cover the sink with tea towels (dish towels) and leave the zonuts to double in size. You may need to change the water a few times as it cools.

FRY Half fill a saucepan or deep fryer with oil and heat to 180–190°C (350–375°F) or until a cube of bread turns golden brown in 15 seconds. Carefully place the zonuts in the hot oil and fry each one for 30 seconds. Turn over and cook until lightly golden. Remove using tongs or a slotted spoon and place on paper towel to dry.