Home made doughnut has always been my fav kuih... I can say no to Dunkin' Donut or JCO and the likes ..... but soft, home made doughnut covered with castor sugar will melt me anytime.
Since i am now sooo in the mood to make kuih that uses yeast - partly because i love to see the foam when you add warm water to the yeast.. and also to see the dough rises - i thought why not I try this one out. After I did some research (ha! ha!), I finally found one recipe from Azie Kitchen sometime ago and I have been keeping it like forever... I have never tried it because yeast and knead used to scare the hell out of me!
Anyway, I was so bored today and since it was tea time.... I decided to make some doughnut! I ran through the list of ingredients to make sure I have them all... yes, you don't want to be soakin the yeast only to find out that you don't have enough flour... ak-ahh! OK, all checked.
So.. LET's!
11gm (1 packet) of yeast
Soak with 200ml warm water (not too hot or you will kill the yeast)
Let it stand while you prepare the following:
50gm margerine - I used Planta
2 tbsp castor sugar
1 tbsp shortening
2 tbsp sweetened condensed milk
Add all of the above to the yeast mixture, stir just a lil' bit to make sure all are incorporated together. Let it stand for 10-15 minutes until foamy.
while waiting, prepare the following:
Sift 500gm plain flour
1/2 tsp salt
1 egg, lightly beaten
Then, add half of the flour, egg and salt to the yeast mixture. Stir with a spoon until all are mixed together. Add some more flour and start kneading using your hand. Add the remaining flour until dough is not sticky. I did not use all flour - about 2 tbsp left over flour - but it all depends on your mixture. Knead for about 5 minutes and let t stand for a while - a minute or two. Dough will continue to rise as you prepare for the mould and the pan for frying. I managed to get about 30 pcs of mini donut - about 2 inch wide doughnut. I used castor sugar to go with the doughnut, but you can always use icing sugar or melted chocolate as alternatives.
I keep the balance of the cut doughnut in an air tight container and freeze them for later.
Since i am now sooo in the mood to make kuih that uses yeast - partly because i love to see the foam when you add warm water to the yeast.. and also to see the dough rises - i thought why not I try this one out. After I did some research (ha! ha!), I finally found one recipe from Azie Kitchen sometime ago and I have been keeping it like forever... I have never tried it because yeast and knead used to scare the hell out of me!
Anyway, I was so bored today and since it was tea time.... I decided to make some doughnut! I ran through the list of ingredients to make sure I have them all... yes, you don't want to be soakin the yeast only to find out that you don't have enough flour... ak-ahh! OK, all checked.
So.. LET's!
11gm (1 packet) of yeast
Soak with 200ml warm water (not too hot or you will kill the yeast)
Let it stand while you prepare the following:
50gm margerine - I used Planta
2 tbsp castor sugar
1 tbsp shortening
2 tbsp sweetened condensed milk
Add all of the above to the yeast mixture, stir just a lil' bit to make sure all are incorporated together. Let it stand for 10-15 minutes until foamy.
while waiting, prepare the following:
Sift 500gm plain flour
1/2 tsp salt
1 egg, lightly beaten
Then, add half of the flour, egg and salt to the yeast mixture. Stir with a spoon until all are mixed together. Add some more flour and start kneading using your hand. Add the remaining flour until dough is not sticky. I did not use all flour - about 2 tbsp left over flour - but it all depends on your mixture. Knead for about 5 minutes and let t stand for a while - a minute or two. Dough will continue to rise as you prepare for the mould and the pan for frying. I managed to get about 30 pcs of mini donut - about 2 inch wide doughnut. I used castor sugar to go with the doughnut, but you can always use icing sugar or melted chocolate as alternatives.
I keep the balance of the cut doughnut in an air tight container and freeze them for later.
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