Cute Delicious Donuts

Name: Cute Delicious Donuts
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 180g Flour; 90g milk; 5g Dry yeast; 18g butter; 25g Caster sugar; 25g Egg liquid; 3g salt; 10g milk powder; Some Frying oil

by Cai Cai Baking House

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The doughnut that I loved since I was a child---doughnut, a delicious and sweet dessert. For most people, the doughnut may be more familiar and intimate than all kinds of sweet bread, because it has stayed. Many people grow up in the memory.
Doughnuts is Doughnuts in English, which is a kind of deep-fried bread. In some bakeries, it is transliterated as "Doughnuts" or "Doughnuts". This translated name sounds quite bluff at first, but they are not destined to be popular names. I believe that for most people, the name doughnut is more popular. The shape of Doughnuts is not necessarily a round doughnut, there are many different shaping methods, but in China, the cute doughnut is the most well-known. "

Ingredients

180g Flour
90g Milk
5g Dry Yeast
18g Butter
25g Caster Sugar
25g Egg Liquid
3g Salt
10g Milk Powder
Some Frying Oil

Cute Delicious Donuts

1. Put milk, bread flour, caster sugar, egg liquid, milk powder, and yeast into the bread machine and mix evenly to form a smooth dough

2. Then put the butter and salt into the dough, continue to put it in the bread machine, and knead the dough until it can stretch out the film.

3. Then leave the dough at room temperature to ferment (cover the dough with a layer of plastic wrap or a damp cloth)

4. Wait for the dough to ferment to 2.5 times its original size, and the dough will be fermented. Under normal circumstances, the fermentation time is about 1 hour. The higher the room temperature, the faster the fermentation speed and the shorter the time required

5. For the fermented dough, press out the gas by hand, and then leave the dough to proof at room temperature for 15 minutes

6. After proofing the dough, use a rolling pin to roll it into a sheet with a thickness of about 1cm. After rolling it out, let it wake up for another five to ten minutes

7. Use a doughnut mold to cut the dough into a doughnut shape

8. The cut doughnut dough is placed on a floured baking pan. After cutting the excess dough, you can knead it into a dough again, let it rest for 15 minutes, roll it out and cut it again. The cut doughnut dough needs a second fermentation. Do not use too high temperature for the second fermentation of doughnut dough. If it is summer, cover the doughnut dough with plastic wrap or a damp cloth and leave it at room temperature for 10-20 minutes until the dough becomes 2 times the original size (if it is winter, put the doughnut dough in the oven and put in a plate of warm water at the same time to keep the oven at a certain temperature and let the dough fully ferment)

9. Heat the frying pan, put the fermented doughnut dough in the frying pan, and fry until golden on both sides. When one side is fried, turn it over in time