Fermented old-fashioned doughnut
The surface is crispy and the inside is moist. It is sweet but also rich taste and flavour.
All those are created by AKO natural cultured yeast.
It is because during fermentation, Umami that is the fifth taste is generated.
Fermented old-fashioned doughnut
The surface is crispy and the inside is moist. It is sweet but also rich taste and flavour.
All those are created by AKO natural cultured yeast.
It is because during fermentation, Umami that is the fifth taste is generated.
Open in Cookpad AppSteps
- 1
In a mixing bowl, combine the softened butter and sugar.
- 2
Add AKO natural yeast, Egg, salt and sifted flour. Mix up all until combined.
- 3
After the dough comes together in the mixing bowl, Let the dough ferment for 5-6 hours (set the temperature around 28°C to 32°C) or 12-14hours at 20°C to 22°C.
- 4
After the fermentation, leave the dough in a fridge for 2-4 hours.
- 5
Roll the dough out to 1/2 inch thickness.
- 6
Cut the dough using a 4–5 inch doughnut cutter.
- 7
Cut holes in the center of each one using a smaller doughnut cutter.
- 8
Insert a knife or cutter like the picture.
- 9
When the oil is at the temperature (170°C), fry the dounuts into it for 2 minutes then flip them over and fry them another 2minutes.
- 10
Transfer donuts to cooling rack.
As you like, dip donuts in glaze to coat or sprinkle sugar on.
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