Auntie Machi's Beloved Donuts

Name: Auntie Machi's Beloved Donuts
Yield: 5 servings
Cuisine: American
Ingredients: 165 grams ●Cake flour; 1 heaping teaspoon ●Baking powder; 75 grams ●White sugar; 1/6 tsp ●Salt; 1/2 ○Egg; 35 ml ○Milk; 22 ml - adjust Water (See step 3 and Hints); 1 Cake flour (to dust the work surface); 1 Castor sugar or superfine sugar (to finish)

cookpad.japan @cookpad_jp

My father: "I want to eat Machi's donuts..." All my relatives: "Me too!!"
My Auntie Machi has been making these donuts and gotten lots of love for them for decades. I wanted to continue the tradition, so I asked her to teach me how to make them.

Don't overmix the dough! Make the dough rather thick! Don't over-fry! Eat the donuts when they're piping hot! Have fun making them and don't get too hung up on the details. The consistency of the dough may change depending on how big the eggs you have are. When you add water in Step 3, make sure the dough is just about stiff enough to cut out, no stiffer. You can add a bit of cake flour too if needed. Recipe by Mareko

cookpad.japan @cookpad_jp

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Ingredients

5 servings

165 grams●Cake flour
1heaping teaspoon ●Baking powder
75 grams●White sugar
1/6 tsp●Salt
1/2○Egg
35 ml○Milk
22 ml- adjust Water (See step 3 and Hints)
1Cake flour (to dust the work surface)
1Castor sugar or superfine sugar (to finish)

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Steps

1

Put the ● ingredients in a bowl and mix together with a whisk to incorporate lots of air. (This is done instead of sifting, so if sifting is not a big deal for you, do that instead.)
2

Combine the egg and milk in another bowl.
3

Add the step 2 liquid to the step 1 flour mix, folding it together with a rubber spatula. Add water while watching the consistency of the dough. (With a size "M" egg you need 20 ml of water.)
4

When the dough is no longer floury, form into one mass with your hands. Don't overmix! This dough is soft!
5

Flour a work surface, spread the dough out to about 1.5 cm thickness, and even out with your hands. Flour the surface of the dough too so that it's easier to cut out.
6

Use a donut cutter to cut out the dough. If you don't have a cutter you can form the dough with your hands! The dough is very soft, so flour the cutter well.
7

Fry in 165°C oil. When the first side is a light golden brown, turn them over. Repeat, until this side is also a light brown!
8

Fry the other side too. You only need to flip the donuts over once! The key is not to over-fry them, or they'll become tough...
9

Line a draining rack with paper towels, and drain off any excess oil.
10

Coat with looots of castor sugar (superfine sugar) when the donuts are hot out of the oil. If you put the sugar and donuts in a bag and shake well, they'll be nicely coated.
11

Enjoy while piping hot.
12

The best time to eat these is when they're freshly made! Once they have cooled down, you can microwave them for 10 to 20 seconds, or warm them up in a oven toaster.
13

Note: Use fresh cream instead of milk in the dough. When the donuts are freshly made, they are even fluffier and lighter with a soft texture. When they are cold, they are crispy on the outside and fluffy on the inside. They stay soft even when they are cold.
14

Note: Variations for coating the donuts: 2 teaspoons cinnamon powder + 100 g granulated sugar (or 4 g cinnamon powder and 60g powdered sugar).
15

Variation: One Cookpad user, "Rio," made baked donuts, aiming for the consistency of pancake batter and adding milk and fresh cream. Too cute!