Recipe - "Doughnut"

Doughnut

Doughnut

 

My daughter loves doughnut and I decided to make doughnut for breakfast and her tea break in school.

Ingredients

Adapted from Don Yong – Bread Winners book.

 

Sponge

350 gm  Strong flour (bread flour)

4 gm      Instant dry yeast

210 gm  water

 

Dough

50 gm    Strong flour (bread flour)

100 gm  Plain flour (all purpose flour)

30 gm    Milk powder

10 gm    Baking powder

8 gm      Bread improver

8 gm      Instant yeast

75 gm    Sugar

5 gm      Salt

30 gm    Egg

40 gm    Water

60 gm    Unsalted Butter (softened)

 

Procedure

Prepare the sponge by mixing all the ingredients and knead until the sponge is firm, dry and cool to touch. Ferment the sponge for 4 to 5 hours in a fairly large airtight greased container at about 27 degrees Celsius.

When the sponge is fermented, prepare the dough. Place the remaining dry ingredients into a mixing bowl. Add egg and water, mix and combine well. Cut sponge into a few pieces and add to the mixture, knead it. Lastly add butter and mix together. Mix and knead for about 10 minutes until the dough is fully developed.

Round up the dough and rest on a flour dusted table for 15 minutes. The dough must not stick to the table.

Cut the dough into 50 gm pieces. Round up the dough. Lightly flatten into your palm. Place your thumb in the middle to make a hole.

Prove dough for 45 minutes in a warm place until the dough doubles in size. Fry in hot oil (180 degrees Celsius) for 45 seconds on each side until golden brown.

Drain on kitchen paper towel and coat with sugar.