Haumea's Kanaka Kitchen Blog

 

 

Donuts for two

 

I love donuts so here's a recipe for 2.

 

Adapted from:http://dailydelicious.blogspot.com/2008/06/small-batch-vanilla-scented-yeast.html

The original recipe is for vanilla scented.  I changed the sugar for a little more diabetic friendly. I also did not use bread flour. 

150 g	All purpose flour
30 g	Cake flour
15 g	Unsalted butter
1	Egg (room temp)
70 ml	Milk
2 tbsp	I used C and H stevia light, 1/4 cup with 2 teaspoons of cinnamon I blended into a powder.
1 tbsp	Dried milk powder
¾ tsp	Instant Yeast
¼ tsp	Salt
	Oil for frying
	Sugar cinnamon made above. For coating the donut

I heated the milk to 110 degrees and added the yeast and a little sugar until foamy.

Put both of kinds of the flour, the sugar, dried milk powder and yeast in a bowl, whisk to combine, add and salt whisk again. Pour the egg and milk/yeast mixture into the bowl.

I throw everything into the kitchen aid and let it knead for 8-9 minutes.

Take the dough out of mixer and it should feel like a soft pillow form dough and let it proof for an hour and a half.

If you want to knead by hand you can do so for 8-9 minutes.

 

 

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size (can be 1 hour or 1 hour and a half check often depend on the temperature).

Take the dough out of the bowl, punch dough down.

 

Using a rolling pin, roll out dough to 1.5 cm thick on a floured surface. Cut out dough using a 6.5 cm doughnut cutter. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

preheat the oil in a deep fryer to 170°C. Gently place the doughnuts into the oil. Cook until golden on both sides, then remove to drain on paper towels. Place the doughnut in the bowl of sugar, turn to coat the doughnut with the sugar, transfer to a cooling rack placed in baking pan.

Preheat the oil in a deep fryer to 170°C. Gently place the doughnuts into the oil. Cook until golden on both sides, then remove to drain on paper towels. Place the doughnut in the bowl of sugar, turn to coat the doughnut with the sugar, transfer to a cooling rack placed in baking pan.