Yeast Raised Doughnuts 冬甩(油炸,酵母版)

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.
這是使用酵母發酵然後油炸的冬甩。自從居家抗疫令實施以來,孩子們幾乎一個多月沒有吃過咖啡店的冬甩了,因此EC特別為他們泡製甜食慰勞他們。自製冬甩的好處是可以減少糖量(北美咖啡店售賣的冬甩都是十分甜的), 可是坦白說,EC實在不太喜歡油炸的過程,也許下次會用回焗爐焗了。此外,氣炸鍋版本可參考氣炸鍋冬甩;以泡打粉作膨脹劑再焗製的則可參考焗雙重朱古力甜甜圈


Yeast Raised Doughnuts
冬甩(油炸,酵母版)

Makes about 12
大約12個份量

Ingredients

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

材料

冬甩麵糰
牛奶 130克
大蛋 1隻 (約50克)
中筋麵粉 300克
細砂糖(EC用有機原蔗糖) 35克
速發酵母 4克
鹽 1/2茶匙
無鹽牛油(室溫放軟) 40克
葡萄籽油或任何適用油炸的油(油炸用) 適量

朱古力醬
黑朱古力(切碎) 80克
淡忌廉 40克
朱古力彩針 適量

Directions 做法

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).
把所有材料加入廚師機的攪拌盆中,裝上麵糰勾低速攪拌至成糰,轉中低速攪拌至麵糰光滑有彈性, 質地柔軟帶黏性但不會痴手。

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.
取出麵糰轉放在已抹油的攪拌盆中,蓋上保鮮紙室溫發酵約一小時或至麵糰兩倍大。

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.
取出麵糰放在已灑粉的工作枱上並輕按排氣,用擀麵棍把麵糰擀平成半寸厚,用3”圓形切模切出圓形,再用1”圓形切模去除中央部分(切模可先洒粉防黏),切出形狀時請留意切模擺放位置盡量善用空間切出最多麵糰,把造好型的冬甩麵糰逐個放在正方形牛油紙上,中央的圓形小麵糰可另放牛油紙上稍後油炸成小圓球,收集餘下的麵糰搓成一糰,鬆弛十分鐘後繼續再次擀平和造型成冬甩麵糰。

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.
把所有冬甩麵糰連牛油紙排放在焗盆上,蓋上保鮮紙,放在溫暖處發酵至約兩倍大,約一小時。

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.
於鑊或炸鍋中加熱油至325℉/165℃,每次放入3至4個冬甩炸至兩邊金黃色(每面炸約30至40秒),撈出放在廚房紙上瀝乾和吸油,繼續完成餘下冬甩和小圓球。

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.
朱古力醬做法:淡忌廉和朱古力隔水加熱至朱古力溶化(或使用微波爐中火加熱),攪拌成順滑及有光澤的朱古力醬,將己完全放涼的冬甩逐個反轉沾上朱古力醬,在表面洒上適量朱古力彩針裝飾,待凝固後可食享用。
*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.
小圓球炸起後可簡單的洒上糖粉作裝飾。

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