I guess i was somewhat put off by the labour and time intensive effort involved.
Between all that kneading, rising, and re- rising, yeasted breads are definitely something i would never attempt for breakfast on a weekday morning.
But it’s a happy, sunny Sunday today. I jumped at this opportunity to make doughnuts, a classic favourite in this household.
Especially when they are dipped in chocolate and sprinkled with colours.
And this green one is just for u, St. Pat’s, cause your big day is just around the corner!
(Taken from Alan Ooi)
(A)300g high protein flour
200g plain flour
20g milk powder
(B) 230ml water
1 medium egg
1. Combine (A), add in (B) and knead into dough. Add in (C) and continue knead until smooth, elastic and shiny dough.
2. Cover the dough and let it proof for 30 minutes (double bulk), Roll out the dough for 1cm thickness.
3. Use doughnut cutter to cut out doughnuts, let it on tray and proof for another 20 minutes (double bulk).
4. Use medium heat to deep-fry the doughnut till golden brown. Remove, place on absorbent paper.