Meen's Doughnut
Quick tips for a near perfect doughnut:
1. Proof yeast before use. Proofing yeast has two important advantages among others;
a) testing if your yeast is active (good). Inactive yeast will not foam/rise.
b) it reduces rising time. This is why doughnuts made with proofed yeast have a higher likelihood of overrising. Please take note.
2) Knead the dough very well for a fluffier doughnut.
3) Do not allow it to overrise. This makes it to collapse. If you are using proofed yeast, reduce rising time by 15 minutes. Proofing means that you have kickstarted the rising process.
4) Fry on medium heat so as to allow the center to cook. Frying on very low heat makes it soggy and heavy. That is, it won't be light and fluffy.
5) With doughnut, 'less is more'. Do not go overboard with the ingredients. Just knead well and you are good to go.
Meen's Doughnut
Quick tips for a near perfect doughnut:
1. Proof yeast before use. Proofing yeast has two important advantages among others;
a) testing if your yeast is active (good). Inactive yeast will not foam/rise.
b) it reduces rising time. This is why doughnuts made with proofed yeast have a higher likelihood of overrising. Please take note.
2) Knead the dough very well for a fluffier doughnut.
3) Do not allow it to overrise. This makes it to collapse. If you are using proofed yeast, reduce rising time by 15 minutes. Proofing means that you have kickstarted the rising process.
4) Fry on medium heat so as to allow the center to cook. Frying on very low heat makes it soggy and heavy. That is, it won't be light and fluffy.
5) With doughnut, 'less is more'. Do not go overboard with the ingredients. Just knead well and you are good to go.
Open in Cookpad AppSteps
- 1
Seive flour. Keep aside.
- 2
Keep all ingredients in close reach.
- 3
Proof yeast. (Add yeast to warm water. Add 1TSP of sugar and stir. Allow to foam)
- 4
Put flour in a deep bowl.
- 5
Add in sugar, milk, egg × melted butter [whisked together] and proofed yeast. Mix after each addition.
- 6
Add in warm water. Mix to form a dough.
- 7
Knead well for at least twenty minutes till you have a soft, stretchy and pliable dough.
- 8
Divide into pieces of choice size. Shape into evenly sized balls.
- 9
Cut parchment paper or any other paper into a size twice the size of the balls. This is to allow enough room for rising and prevent them from sticking together when they are risen. Place on parchment paper as you shape each.
- 10
Allow to rise.
- 11
Deep fry in medium low heat.
- 12
Transfer to a colander to drain off excess oil.
- 13
Serve plain, glazed or filled.
- 14
@munchybitesbymeen
Cooksnaps
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