Donut Donuts
1.
Prepare the necessary ingredients. The flour I use is a high flour from the Waque commune’s farm flour. The water absorbency of the flour varies from brand to brand, so you need to adjust it appropriately.
2.
Put all the ingredients except butter in the bread bucket
3.
Knead until you can pull out the coarse film, add butter that has softened at room temperature and continue to knead the dough
4.
Dough to the expansion stage, that is, there is a thinner film
5.
Ferment at room temperature for 1 hour to 2-2.5 times as large (the room temperature should not be higher than 28 degrees)
6.
After the fermentation is completed, divide the dough evenly with an electronic scale, 15 pieces for each 60g
7.
The small dough is rounded and covered with plastic wrap to relax at room temperature for 20 minutes
8.
After relaxation, prepare to start shaping (shaping is in accordance with the bagel method)
9.
Press the dough into an oval shape
10.
Place it sideways after turning it over
11.
Turn the top third of the dough down, press the closing area and turn the bottom third of the dough up, press the closing area
12.
Fold the two sides of the top of the dough in half and close it tightly
13.
Rub it a little longer, press the right side of the dough stick to form a round cake of about 2cm, and thin it
14.
Put the left side of the noodle stick on the noodles, wrap tightly, pinch tightly and close the mouth
15.
Place the dough seam underneath and put it on the parchment paper
16.
After all the dough is plastic, cover it with plastic wrap
17.
Relax at room temperature for 30 minutes, about 1.5 times fermented
18.
Boil the oil pan to about 180 degrees
19.
Put in the doughnut dough and fry for about 2 minutes
20.
Pay attention to turn it over, remove the oil after coloring
21.
After it is completely cooled, wrap some white sugar according to your own preferences.
Tips:
1. The shaping method of this doughnut is more complicated, and the bagel method is used. If there is a donut mold, it will be much faster with that crimped mold
2. The formula can make 15 doughnuts, each of which is divided into 60g dough, the fried dough is already quite big, it is not recommended to increase the weight of each dough when dividing
3. The flour I use is a high-flour farm flour from the Waque Commune. Different brands of flour have different water absorption properties and need to be adjusted by themselves.
4. When frying the donuts, you must pay attention to the time. Generally, it takes 1 and a half to 2 minutes. The color will darken after it is out of the oven.
5. If the doughnuts are coated with sugar, they must be completely cooled.
6. The calories are a bit high, don't eat too much.
