# Fourth Baking Contest and is Love to Eat Festival# Donut Bread
1.
Put all the ingredients except butter into the bread machine and start the kneading function. (The oil used for deep-fried doughnuts is also excluded)
2.
Knead until the gluten spreads and the surface is smooth. Add the softened butter. Continue to knead.
3.
Knead to a fully expanded state.
4.
Cover the kneaded dough with plastic wrap, turn on the fermentation function of the bread machine for basic fermentation, and ferment to 2-2.5 times the original dough.
5.
Take out the fermented dough and use a rolling pin to press and exhaust.
6.
Roll the dough into pieces about one centimeter thick.
7.
I don't have a donut mold. I found a round bowl directly. The mouth of the bowl is also on top of the noodles, buckle a circle out.
8.
Then buckle a small circle inside the circle. (I used a decorative mouth to buckle the small round shape)
9.
The dough ring that has been buckled in shape is reshaped slightly by hand and placed on top of oily paper of a suitable size. Carry out secondary fermentation. Ferment to double the size.
10.
Heat the pan, add the oil to heat, put the second-fried dough ring and the oil paper into the pan to fry. (The oil temperature should not be too high, otherwise the doughnuts will be battered on the surface. But the inside is raw)
11.
When the dough ring is in the pot and the shape is set, then the oil paper is clamped with chopsticks.
12.
Fry until the surface is golden, then remove the pan.
13.
Sprinkle some powdered sugar on top of the fried doughnuts.
14.
With some other fruits and vegetables, it is a beautiful breakfast.
Tips:
If you have any questions about making my recipe, you can directly raise it in the comment area, or send me a private message, I see that I will communicate with you~
The shopkeeper smashed thoughts: 1. Because the water absorption capacity of each brand of flour is different, do not pour water in the dough all at once, leave about ten grams of water, and consider whether to continue adding it depending on the humidity of the dough~
2. To make doughnuts, you don't need to deliberately pay attention to the so-called "glove film" when kneading the dough, as long as you knead it in place, the dough is not easy to break, and the surface of the crack is jagged.
3. Fermentation must learn to look at the status, as long as it is 2.5 times as large as it is. The fermentation time is different if the weather is different, so the fermentation time cannot be generalized.
4. The exhaust of the fermented dough must be in place. Otherwise, the bread made will have holes, poor internal organization and other problems.
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