Hey , Mister , that's a donut .....
I don't know why everytime I see a donut , thankfully , not often , I remember that jingle from Mister Donut . Back home in the Philippines , there are several international donut franchises and as far as I know , still thriving . Krispy Kreme has no store here , there were several outlets few years ago but they since packed their donuts , I mean their bags after 2 ( ? ) years of business .
Some bakeries here are selling this kind of snacks , nothing special , just kinda boring and there's even a HK-style donut , not the ones we have with our congee though I haven't tried it yet . But if you're craving for some deep-fried filled donuts , you gonna make it yourself or go travel somewhere where they sell these awesome and unhealthy treatsl .
The last time I had homemade donuts was aeons ago and boy , I badly need them , deep-fried and not baked , thank you very much ! Because it is unhealthy to bottled up your anger , what better way to vent out frustrations by pounding some dough , sorry dough .....
The instructions below are a bit fussy compare to some recipes out there but this recipe yielded a scrumptious texture and flavor that I was craving for . I think all those rigorous kneading and pounding ha !
I made half of the recipe , the list below is the full recipe but I still made full recipe of the pastry cream , half of an egg yolk , anyone ?! You can use any flavor of filling that you like , coffee is my first choice , of course but I'm still matcha crazy about this kind of tea lol And if you don't want to bother with the filling , tossing them in the sugar is still effin' delicious especially while it's still warm . Size of one mini is 2 1/2 by 1 3/4-inch .
Recipe adapted from Doughnuts by Hannah Miles
My slight tweaks in blue
200 ml milk UHT whole milk , warm
7 grams fast-action dried yeast Saf red instant yeast
30 grams granulated sugar
300 grams all-purpose flour , plus extra for dusting
160 grams bread flour
1/2 teaspoon salt
2 eggs , beaten
60 grams butter , softened
sunflower oil , for greasing and frying
20 pieces small squares of parchment paper
a piping bag and a round nozzle
some sugar for coating doughnuts
For the pastry cream :
1 tablespoon cornstarch
60 grams sugar
1 egg plus 1 egg yolk
100 ml milk UHT whole milk
150 ml heavy / double cream
1 tablespoon instant coffee granules Uji matcha
* Prepare the pastry cream : In a mixing bowl , whisk together cornstarch , sugar, whole egg and egg yolk until creamy . Put milk , cream and matcha powder in a saucepan set over gentle heat and warm , stirring , until the matcha has dissolved , then bring into a boil . Slowly pour this over the egg mixture , whisking constantly . Return the mixture to the pan and cook for few minutes until thick , pass through a strainer to remove any lumps . Let cool then chill until needed .
For the doughnuts : Whisk together warm milk , yeast and sugar in a jug or a small bowl , leave in a warm place for about 10 minutes until the top looks frothy . Meanwhile , sift the flours into a large mixing bowl , add the salt , eggs and butter and mix together to incorporate , add in the yeast mixture . Using a standmixer fitted with a dough hook , mix the dough on slow speed for 2 minutes then increase the speed and knead for about 8 minutes until dough is soft and pliable . Alternatively , knead the dough by hand for 15 minutes , the mixture will be very soft but should not be sticky , dust flour if needed .
* Place the squares of baking parchment on a baking sheet or a tray and lightly dust with flour . Divide dough into 20 portions and dusting your hands with flour , shape each portion into a ball and place on a square of baking parchment . Cover doughnuts with a clean damp kitchen towel and leave to rest for 10 minutes . Reshape ( didn't do it ) the balls and then let rise in a warm place for about 35-45 minutes about 2 hours , covered in a lightly-greased plastic wrap , or until the dough has doubled in size and holds an indent when you press with a fingertip . Rest again forgot to do this , uncovered , for 10 minutes .
* In a large saucepan or fryer , heat oil to 375°F , I just guesstimated it . Transfer doughnut to the pan , one at a time , being careful not to handle the dough I handled all the dough as each portion are stuck on the parchment paper , not enough flour on the parchment , me thinks or splash hot oil . Cook in batches for about 1 1/2 minutes on each side until golden brown . Remove doughnuts with a slotted spoon and drain on paper towels .
* While donuts are still warm , toss them in the sugar and you can eat one or 3 right away but leave some to cool completely , use a round , flat is fine , teaspoon handle to poke a hole in the side of the doughnut and move around to make a cavity inside . Spoon the pastry cream into the piping bag and pipe into doughnuts . Take photos immediately and eat as much as you can . Enjoy !
My slight tweaks in blue
200 ml milk UHT whole milk , warm
7 grams fast-action dried yeast Saf red instant yeast
30 grams granulated sugar
300 grams all-purpose flour , plus extra for dusting
160 grams bread flour
1/2 teaspoon salt
2 eggs , beaten
60 grams butter , softened
sunflower oil , for greasing and frying
20 pieces small squares of parchment paper
a piping bag and a round nozzle
some sugar for coating doughnuts
For the pastry cream :
1 tablespoon cornstarch
60 grams sugar
1 egg plus 1 egg yolk
100 ml milk UHT whole milk
150 ml heavy / double cream
1 tablespoon instant coffee granules Uji matcha
* Prepare the pastry cream : In a mixing bowl , whisk together cornstarch , sugar, whole egg and egg yolk until creamy . Put milk , cream and matcha powder in a saucepan set over gentle heat and warm , stirring , until the matcha has dissolved , then bring into a boil . Slowly pour this over the egg mixture , whisking constantly . Return the mixture to the pan and cook for few minutes until thick , pass through a strainer to remove any lumps . Let cool then chill until needed .
For the doughnuts : Whisk together warm milk , yeast and sugar in a jug or a small bowl , leave in a warm place for about 10 minutes until the top looks frothy . Meanwhile , sift the flours into a large mixing bowl , add the salt , eggs and butter and mix together to incorporate , add in the yeast mixture . Using a standmixer fitted with a dough hook , mix the dough on slow speed for 2 minutes then increase the speed and knead for about 8 minutes until dough is soft and pliable . Alternatively , knead the dough by hand for 15 minutes , the mixture will be very soft but should not be sticky , dust flour if needed .
* Place the squares of baking parchment on a baking sheet or a tray and lightly dust with flour . Divide dough into 20 portions and dusting your hands with flour , shape each portion into a ball and place on a square of baking parchment . Cover doughnuts with a clean damp kitchen towel and leave to rest for 10 minutes . Reshape ( didn't do it ) the balls and then let rise in a warm place for about 35-45 minutes about 2 hours , covered in a lightly-greased plastic wrap , or until the dough has doubled in size and holds an indent when you press with a fingertip . Rest again forgot to do this , uncovered , for 10 minutes .
* In a large saucepan or fryer , heat oil to 375°F , I just guesstimated it . Transfer doughnut to the pan , one at a time , being careful not to handle the dough I handled all the dough as each portion are stuck on the parchment paper , not enough flour on the parchment , me thinks or splash hot oil . Cook in batches for about 1 1/2 minutes on each side until golden brown . Remove doughnuts with a slotted spoon and drain on paper towels .
* While donuts are still warm , toss them in the sugar and you can eat one or 3 right away but leave some to cool completely , use a round , flat is fine , teaspoon handle to poke a hole in the side of the doughnut and move around to make a cavity inside . Spoon the pastry cream into the piping bag and pipe into doughnuts . Take photos immediately and eat as much as you can . Enjoy !
