Not so long ago, I’ve tried making donuts and been getting frustratingly inconsistent results. Sometimes the recipe worked just fine, but other time it’d be a complete disaster with no apparent reason that I reached a point close to giving up . One last try when the donuts I baked turned miserably wrong and half cooked on the inside. As I threw them away, I swore never to make donuts ever again. Ugh!! Until yesterday I was still convinced that baking donuts would be a complete waste of time.
I found a fool-proof recipe that had been tested over and over again by fellow food bloggers. The recipe was originated from NCC – an Indonesian Cooking Community.
Sounds very interesting, worth to try. I did it – and it worked beautifully!!! Even without shortenings, my donuts were puffed up nicely with evenly light yellow color. Ooooohhh, this is soooo cool. So there I was, nicely cuddled up amongst fuzzy cushions in the sofa, watching the storm brewing in the corner of evening sky outside, soon followed by droplets of rain spattering on the living room window. Harder and harder.
I reached out to my hot cup of tea on the coffee table and took
a big bite of a puffy cinnamon-sugar sprinkled donut,
feeling safe from the bitter cold weather outside……
TEA TIME DONUTS – ala JCO
Ingredients:
DOUGH 1
* 850 gr flour or japanese ‘Komachi’ flour
* 30 gr instant yeast
* 10 gr gsalt
* 600 ml water
DOUGH 2:
* 200 gr flour or japanese ‘Komachi’ flour
* 10 gr salt
* 60 gr milk powder (I use milk flavoring)
* 125 gr sugar
* 100 gr eggs
* 125 gr shortening (I use butter)
Cooking Direction:
1.) Mix dough 1 until smooth with a mixer, cover & rest for 90 mnts
2.) Mix dough 2 until smooth. Knead dough 1 & 2 together until smooth for 10 mnts. Cover and rest for 15 mnts
3.) With a roller pin, roll the dough abt 1 cm thick. Rest for 10 mnts
4.) Cut with donut cutter, remove the hole bit. Move to a tray with baking sheet & rest for another 10 mnts
5.) Deep fry in low heat until it turns light golden yellow.
6.) Cool on cooling rack, decorate with toppings.
