1. Add yeast to warm water, stir well first to activate the yeast and make it more active. Warm water is about 30 degrees Celsius. Too hot will scald the yeast to death. Let it stand for two minutes, a layer of foam will appear on the surface, and that’s it.
2. Then put all the ingredients except butter into the bread bucket and knead until the surface of the dough is smooth.
3. Put it in a warm place and let it ferment for about an hour to double the size.
4. Fermented dough
5. Then, the fermented dough, gently press to exhaust, round and relax for 15 minutes
6. Start plastic surgery. Roll out the dough into a round shape, not too thin.
7. Relax for another 10 minutes.
8. It looks like a doughnut. I don’t have a mold. I pressed it with a mineral water bottle.
9. The second fermentation starts for about 45 minutes, and it can be placed in an open box with a bowl of hot water under it to maintain humidity. Because the fermented dough is very tender, the second round is not too big
10. If the oil temperature in the pot reaches 180 degrees, if there is no thermometer, you can put a piece of dough and try it. If the dough can float quickly, the oil temperature will be about the same. Fry for about 30 seconds on one side, then quickly turn over
11. It is enough to fry both sides until golden.
12. Melt the chocolate, cover it with chocolate and eat it, or sprinkle it with icing sugar.
13. It's actually not greasy to eat.
Tips:You can activate the yeast first. Warm water is about 30 degrees Celsius. Too hot will scald the yeast to death. Let it stand for two minutes, there will be a layer of foam dough on the surface, no need to knead out the film, the surface can be smooth, you can master the oil temperature, and turn it over in time
