Beautiful soft donuts high white ring
Material A
250gr high protein flour (I use Cakra Kembar Emas)
3gr instant yeast
1/8 tsp bread improver
30-50gr granulated sugar
Liquid milk + 2 egg yolks = 155-160gr
Material B
Butter or margarine 30gr
1/4 tsp salt
How to make
- Mix all ingredients A, for the milk, leave a little about 10gr, add the last if necessary. Mixer or knead by hand until it becomes a well-blended lump
- Enter ingredients B mixer until elastic windowpanes
- Rest 15 minutes close
- Cut into pieces weighing 43gr
- Direct rounding, rounding process
- Rest 15 minutes cover with plastic or put in a donut box so it doesn't dry out
- The process of flatting, forming donuts, press with a scraper or plate (cover with plastic so it doesn't stick) this process to remove air in the dough
- Repeat flatting again, this time all in the middle
- Proofing, fermentation process, cover with plastic or enter the donut box, rest 20-30 minutes depending on room temperature and donut shape
- Open the plastic or donut cover, rest 10 minutes to dry the top layer of the donut, so that when fried the top layer is smooth and not speckled
- Fry over low heat, the oil is calm, not turbulent and only turns once, don't go back and forth
- Chill donuts on a cooling rack or hang with chopsticks
- After chilling, decorate according to taste
Video link that inspired me:
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