American Donuts

Name: American Donuts
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 35g water; 35g Whole egg liquid; 30g yolk; 140g noodles; 180g High-gluten flour; 13g Whole milk powder; 25g White sugar; 4g salt; 25g Unsalted butter; 1/2 root Vanilla pods; 50g Water (noodle species); 10g Yeast powder (noodles); 80g High-gluten flour (noodles); Some Icing decoration

by Looking for Peach Blossom Island

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

4

For many novice bakers, it is still difficult to make cakes. Most of the failures are because the eggs are not well beaten. And it takes a lot of time to make bread, it takes 2 hours to make two fermentations, and it is easy to make it not fluffy and delicious. In fact, there is a small snack that is easier to make than cake and more delicious than bread. It really takes less than an hour to operate. The finished product is sweet and delicious. It can be used for breakfast or to cushion your stomach when you are hungry in the afternoon. Bagel!

Donuts, also called Donuts, are actually deep-fried doughnuts. They are a popular snack that has been sold globally. Americans are quite enthusiastic about it, not only for breakfast, but also designed a cheetah police officer who loves donuts in the animated movie "Zoo City", and even set June 5th each year as the Donut Festival ( National Donut Day).

When many people hear of doughnuts, their first impression is that they are delicious, but they are sweet, rich in energy and greasy. In fact, the irresistible deliciousness of doughnuts can offset these small shortcomings. Today, I will introduce you a basic doughnut recipe suitable for home making. It is a recipe of a German registered baker. The ingredients are simple, the operation is not difficult, the time is flexible, and it can be completed within an hour. And the finished product is moderately sweet, and the surface is very delicious with a little icing. Let’s take a look at the recipe.

Ingredients-The indicated amount can be used to make 8 doughnuts of 55 grams each. It uses Ganzhiyuan double-carbon white sugar + baking icing sugar, Queen's high-gluten flour, Kitchen Aid chef machine, Bai Chui oven PE5609.

A. Noodles:
50 grams of water, 10 grams of yeast powder, 80 grams of high-gluten powder,

B. Main dough:
35 grams of water, 35 grams of whole egg liquid, 30 grams of egg yolk, 140 grams of noodles, 180 grams of high-gluten flour, 13 grams of whole milk powder, 25 grams of white sugar, 4 grams of salt, 25 grams of unsalted butter, vanilla pods (can No need) half root

C. Decoration: appropriate amount of icing sugar

American Donuts

1. Prepare various materials, scrape the butter into small pieces and soften it at room temperature.

2. First make noodles: pour water and yeast powder into a basin and mix well, then pour in high-gluten flour, mix well until there is no dry powder, cover with plastic wrap, and leave for 2 hours at 26-28°C. The fermented state is shown in the figure.

3. Then make the main dough: If you use vanilla pods to enhance the flavor, scrape out the vanilla seeds with a knife and mix them in the water of the main dough (if not used, this step can be omitted). Mix the water, egg yolk, whole egg liquid, and noodles together at a medium speed and stir evenly.

4. Pour the white sugar, milk powder, salt, and high-gluten powder into the mixing tank.

5. Stir the dough until it becomes sixty to seventy-sixth, that is, a state where a thicker film can be pulled out.

6. Pour in the softened butter, continue to mix the dough, and stir until the dough has a noticeable luster and a smooth and thin glove film can be pulled out.
Tips: Because doughnuts do not have high requirements for dough mixing, there is no need to reach the level of glove film for toast, just pull out the film. If you find it difficult to make the film, just mix the dough smoothly.

7. Take out the dough, put it on the chopping board and knead it round, cover it with plastic wrap (or fermented cloth), and let it rise at 26-28°C for 10 minutes.

8. Then divide the dough into 55 grams each with a dough cutter, and divide it into 8 pieces in total.

9. Use both hands to round the divided dough.

10. Cover with plastic wrap and leave it at room temperature for 10 minutes, then start to make a doughnut shape.

11. Doughnut shaping method A:
Press the rounded dough into a round cake by hand, poke a hole in the middle with your fingers, insert the index fingers of your left and right hands into the holes, and use even force to expand the center of the dough into a ring with a diameter of 4 cm.

12. Doughnut shaping method B:
1. Roll the dough into a long piece, and after turning it over, press the bottom with your fingers and fix it on the cutting board (to prevent the dough from shrinking during the rolling process).
2. Use your left and right hands and four fingers to roll the dough into a cylindrical shape from top to bottom (this can prevent the roll from being too loose and bringing in too much air to form holes).
3. Continue to knead the cylindrical dough evenly into a long strip, and flatten one end with a rolling pin.
4. Connect the two ends of the strip end to end, wrap the other end with a flattened end about 3 cm in length, and pinch the joint tightly.

13. The shaped doughnut is a closed circle like this in the picture.

14. Put the bagel at a temperature of 26-28 degrees and leave it to ferment for about 20 minutes.
Tips: Because the room temperature in the northeast where I live is currently low, I put it in the middle of the oven, use the fermentation function, set 28 degrees, and ferment for 20 minutes. Those who don’t have an oven can cover it with plastic wrap, ferment at room temperature, and extend the fermentation time appropriately.

15. Frying: Pour soybean oil into the pot, the oil volume is not less than 5 cm high. Heat the oil to 150 degrees, carefully put the fermented doughnuts into the oil pan and fry them over a medium-low heat.

16. Turn it over and fry until both sides are browned, take it out and let it cool on the drying net. Sprinkle with icing sugar when it cools a little bit and you can eat it.
Tips: The fermented doughnuts are very soft, so handle them gently, otherwise it will affect the bulkiness after frying. Wait until the oil is warm enough before adding the donuts, so that they won’t be oily, the surface is crispy, and the inside is sweet and soft.

17. Sprinkle with icing sugar and eat it.

Tips:
1. The finished bagel will taste the best if it is eaten right away. If you can't finish it at once, you can also seal it and store it at room temperature for 3 days.

2. According to this formula and method, most of the white sugar is consumed and decomposed during fermentation, so the doughnuts made are moderately sweet and most people can accept it. Remember to sprinkle icing sugar on the surface, it will taste better. It can also be decorated with chocolate, depending on personal taste and preference.