These doughnuts are made with yeast and then deep fried. I made them for the kids as a sweet treat because they haven’t had any store-bought doughnuts for more than a month since the lockdown. One good thing about homemade doughnuts is that I could adjust the sweetness level myself (store-bought ones are way too sweet for me). I don’t like the deep-frying process though so next time I’d probably be baking them instead. For the air-fryer version, feel free to visit my blog post, Air-Fryer Doughnuts. For baked doughnuts leavened with baking powder, see my blog post, Baked Double Chocolate Doughnuts.
Yeast Raised Doughnuts
Makes about 12
For the Doughnuts
130 g milk
1 large egg (about 50 g)
300 g all purpose flour
35 g granulated sugar (I used organic cane sugar)
4 g instant yeast
1/2 tsp salt
40 g unsalted butter, softened
Grapeseed oil or any kind of oil suitable for deep frying
For the Chocolate Glaze
80 g dark chocolate, chopped
40 g whipping cream
Chocolate sprinkles as needed
大蛋 1隻 (約50克)
For the Doughnuts 冬甩麵糰
In the bowl of the stand mixer fitted with a dough hook, add all ingredients and knead on low speed until a dough begins to form. Increase speed to medium-low and continue kneading until the dough is smooth and elastic. The dough should be soft and tacky (but not sticky).
Transfer dough to a greased mixing bowl. Cover with plastic wrap and let rise in room temperature for an hour or until doubled in size.
Place dough onto a lightly floured work surface then gently deflate the dough. Roll out the dough to half-inch thickness. Cut out a circle with a 3” floured round cutter then use a 1” floured round cutter to remove the center. Repeat with the rest of the dough while placing the cutter strategically to minimize scraps. Place each doughnut individually on a parchment paper square and keep the doughnut holes on another piece of parchment paper to be deep fried later. Gather dough scraps to form a ball. Let rest for 10 minutes then reroll to form other doughnuts.
Place all doughnuts with parchment paper squares underneath on a baking sheet. Cover with plastic wrap and allow to rise in a warm place until almost doubled in size, around 1 hour.
Heat the oil in a wok or saucepan to 325℉/165℃. Carefully place 3 to 4 doughnuts in the oil and deep fry until golden brown on both sides, around 30 to 40 seconds per side. Remove and drain on kitchen paper towel. Repeat with remaining doughnuts and doughnut holes.
For the Glaze 裝飾
For the chocolate glaze, warm whipping cream and chocolate over a pot of simmering water until chocolate is melted (or heat in the microwave with medium power). Stir until shiny and smooth to make a ganache. While the doughnuts are completely cool, dip each doughnut into the ganache then decorate with sprinkles. Allow ganache to set before serving.
*Picture taken from Baked Double Chocolate Doughnuts. 圖片取自焗雙重朱古力甜甜圈。
I simply dusted the doughnut holes with icing sugar.
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