DOUGHNUT

I personally  loved this recipe because the doughnut are very soft and light. My boys loved it so much. They even eat it before I coat the doughnuts with caster sugar.

Doughnut (recipe I)

Ingredients:

340 gm bread flour

160 gm flour

80 gm fine granulated sugar

1 teaspoon salt

1 teaspoon baking powder

15 gm milk powder

10 grams instant yeast

100 gm eggs

60 gm shortening

200 ml cold water 

caster sugar for coating

Method:

1. Place all the ingredient except shortening in a mixing and use a dough hook to knead for 3 minutes or until dough is well develop.
2. Then let the dough rest for 15 minutes or more before rolling and cutting with a doughnut cutter.
3. Place in a flour pan and allow to rise for 1 1/2 hours before frying in a slow fire. Remove and place on absorbent papers. Coat with caster sugar while it hot

Note:

• If you don't have shortening, you can use butter or margarine . Most of the time I am using butter to substitute vegetable shortening.
• If you don't have a mixer, you can knead the dough until it have an elastic touch.

If you are not patient enough to wait for the doughnut to rise. You can try this recipe.

Doughnut (recipe II)

Ingredients:

300 gm bread flour

200 gm flour

80 gm fine granulated sugar

5 gm salt

20 gm milk powder

10 grams instant yeast

1 egg - grade B

40 gm shortening

230 ml cold water 

caster sugar for coating

Method:

1. Place all the ingredient except shortening in a mixing bowl and use a dough hook to knead for 3 minutes or until dough is well develop. It should have an elastic touch. Cover the bowl with wrapping plastic or wet towel.
2. Then let the dough rest for 30 minutes or double it size. Roll the dough into 1 cm thickness. Cut the dough with a doughnut cutter to cut out the doughnut and leave it rise in a flour pan for second time for about 20 minutes.
3. Use medium heat to fry the doughnut till golden. Remove and place on absorbent papers. Coat with caster sugar while it hot. 

Hot Dog Doughnut

Ingredients:

1 quantity doughnut dough (recipe I or recipe II)

frankfurters/chicken sausages

1 egg (beaten for glazing)

breadcrumbs for coating

Method:

1. Scale at 70g portions. Roll each portion into a strip and wrap in a frankfurter. Glaze with egg wash and coat with breadcrumbs.
2. Leave it in a tray to proof for another 20 minutes (if you use recipe I, you have to wait for 1 1/2 hour). Deep fry in medium heat till golden. Remove and place on absorbent papers.

Note:

• You can make breadcrumbs on your own. Use stale breads or any white breads available and dry it in open air. The breads will become hard and grind it with grinder.  You can use the breadcrumbs as it is or colour it with food colouring  such as orange or dark yellow. Don't forget to dry it back after you mixed the breadrumbs with the food colouring.