|The donut-cutter in action!|
Makes 27 donuts with a 9-cm wide donut cutter
For the donuts
30 ml warm water
180 ml warm milk
25 g sugar
½ tsp salt
1 whole egg + 1 yolk
25 g shortening or butter
320 g all-purpose flour
For the sugar glaze
25 g butter
80 g icing sugar
½ tsp vanilla
30 ml water
- In a bowl, dissolve the yeast into the warm water until foamy, for about 5 minutes.
- Add milk, sugar, egg and yolk, salt, shortening and 160g of flour into the bowl, mixing well. Once a smooth paste is achieved, add in the remaining flour.
- Knead the dough, for about 15-20 minutes, or until a smooth dough is achieved. Cover the bowl and let it rest in a warm spot for 45 minutes or until doubled in size.
- Punch down the dough and roll it to about 3-cm thick before using the donut cutter to cut out the donuts. Place the doughnuts on the baking sheet at least 3-cm apart and cover with plastic wrap.
- Allow the donuts to rise until doubled in size, about 30-40 minutes, testing at five-minute intervals. To test whether the dough is ready, touch lightly with a fingertip. If it springs back immediately, it needs more time. If it springs back slowly, it is ready. If it doesn’t spring back at all, it has overproofed and you should punch it down and re-roll it.
- Using at least 10-cm of oil, heat your wok or pot up to 175 degrees and gently drop the donuts into the oil. Fry for about 1 minute per side, until they rise to the top and turn golden brown.
- Remove with a slotted spoon and drain on a wire rack over a paper towel, and let cool slightly before glazing.
- Taste: I’ve reduced the amounts of sugar required in the donut, so by itself the donut is pretty much very plain and not sweet as all – in other words, not too palatable if you eat it on its own. I highly recommend a glaze or sugar coating at the minimum to enhance the flavor profile of the donut. The sugar content in the glaze is also greatly reduced, do feel free to add up to 125g of icing sugar into the glaze.
- Texture: The all-purpose flour definitely gave the donut its ‘airy’ texture, much like how Krispy Kreme and J.Co donuts taste like, so for those who prefer more bite in their donut, you’ll have to substitute the all purpose flour for bread flour instead.
- Serving size: I’d probably halve the recipe in the future, because 27 donuts are a tad too many for a family to have for tea, but then again, the dough freezes rather well, so it makes sense to make an entire recipe and keep some for a quick fix next time!
- Modifications: Egg whites provide structure, while egg yolks provide tenderness – so since I went the route of all-purpose flour and ‘cloud-like-ness’, I decided to use an extra yolk instead, to further add to the tenderness of the donut. You can see that in Lara’s recipe, she uses a maximum of 3 yolks to tenderize her donuts, but her recipe calls for bread flour, so do note the subtle differences!
- Storage: Although the dough freezes well (you can freeze it before the first proofing, but it’s best if you freeze after the punch down so that you save time on proofing the next time), the quality of the fried donut deteriorates rather rapidly after a day. I tried a day-old donut and it just didn’t taste as good as when it was eaten hours after it was fried. So, do consume these babies asap!
- Would I make this again?: I would probably not repeat this any time soon, not because I didn’t like it, but because it’s way too addictive. Like I said previously, the lightness of the donut is rather deceptive and makes you eat more than you should!
- Other comments: Do feel free to substitute a bread machine or electric mixer for the first few steps of the recipe. You will realize that it’ll take some time for you to achieve a smooth dough because all-purpose flour has less gluten content and will take longer to form those gluten chains.
In pictures: (photos again taken with my trusty sidekick, the iPhone)
|Using my donut cutter. I removed the donut holes and actually re-rolled them into sheets for more donuts because I don’t really like donut holes :p I don’t think the textures of the donuts were affected much by the re-rolling.|
|All cut and ready for the 2nd proofing. They kinda look outta shape cos they’re pretty fragile with the holes in the centre and I don’t exactly have a light touch =X|
|I chose to fry them in a wok instead of a pot because my mom says that woks use less oil than required. My oil is a little too hot here because some of the donuts wrinkled immediately after I slid them into the oil and are turning wayyyy too brown!|
|Ooooohhhh look at these lovely donuts – all brown and sugary :] And look at the difference between this shot which is taken outdoors and two photos before this which was taken indoors. Bleh :/|
|Here’s a close-up – my donuts are a tad too brown because I can’t control my fire properly – it’s my first time frying something!|
|Not a pretty picture with icky shadows, but just wanted to show you the sugar and chocolate glazed donuts. Those are not oily donuts but my sugar glazed ones! Really really good – I like the glazed ones better than the normal sugar sprinkled on ones.|
|And a picture of the inside before it disappears into my tummy. Look at those holes – LIGHT AS AIR I tell you!|