American Donuts

Overview

For many novice bakers, making cakes is still difficult, and most failures are due to poor beating of eggs. Making bread takes a lot of time. It takes 2 hours to ferment twice, and it is easy to make it not fluffy and delicious. In fact, there is a snack that is easier to make than cakes and more delicious than bread. It only takes less than an hour to actually make it. The finished product is sweet and delicious. It can be used as breakfast or to fill your stomach when you are hungry in the afternoon. It is bagels! Donuts, also called donuts, are actually fried bagels. They are a popular snack with hot sales around the world. Americans are very enthusiastic about it. Not only do they use it for breakfast, but they also design a donut-loving cheetah police officer in the animated movie "Zootopia". They even designate June 5th every year as National Donut Day. When many people hear donuts, their first impression is that they are delicious, but sweet, energy-rich, and greasy. In fact, the irresistible deliciousness of donuts can completely offset these shortcomings. Today I will introduce to you a basic donut recipe suitable for home production. It is a recipe from a German registered baker. It uses simple ingredients, is not difficult to operate, and has flexible time. It can be completed within an hour. The finished product has a moderate sweetness and is very delicious with a little frosting on the surface. Let’s take a look at how to make it. Ingredients - The marked quantities can make 8 bagels of 55 grams each. Used Ganzhiyuan double carbon white sugar + baking icing sugar, Queen high-gluten flour.

Tags

• snacks
• dessert
• breakfast
• afternoon tea
• egg yolk
• frosting
• high gluten flour
• noodle type
• unsalted butter
• vanilla pod
• white sugar
• whole egg liquid
• whole milk powder
• yeast powder
• salt
• water

Ingredients

Steps

1. 1 Prepare all ingredients, scrape butter into small pieces and soften at room temperature.

   

2. 2 First make the dough: Pour water and yeast powder into a basin and mix evenly, then pour in high-gluten flour, mix until there is no dry powder, cover with plastic wrap, and ferment at 26-28 degrees for 2 hours. The fermented state is shown in the picture.

   

3. 3 Then make the main dough: If using vanilla pods to enhance flavor, scrape out the vanilla seeds with a knife and mix them into the water of the main dough (if not used, this step can be omitted). Mix water, egg yolks, whole egg liquid and dough together at medium speed and mix well.

   

4. 4 Then pour the white sugar, milk powder, salt, and high-gluten flour into the mixing tank.

   

5. 5 Knead the dough until it is six to seven times stiff, that is, when a slightly thick film can be pulled out.

   

6. 6 Pour in the softened butter and continue kneading until the dough is obviously shiny and a smooth and thin glove film can be pulled out. Tip: Because donuts don’t require high kneading dough, you don’t need to reach the level of glove film for making toast, you just need to be able to pull out the film. If you find it difficult to form the dough, just stir the dough until smooth.

   

7. 7 Take out the dough, place it on the cutting board and roll it into a round shape, cover it with plastic wrap (or fermentation cloth), and let it rise for 10 minutes at 26-28 degrees.

   

8. 8 Then use a dough cutter to divide the dough into 55g pieces each, for a total of 8 pieces.

   

9. 9 Use both hands to roll the divided dough into a round shape.

   

10. 10 Cover with plastic wrap and let rise at room temperature for 10 minutes at 26-28 degrees, then start making donut shapes.

    

11. 11 Donut shaping method A: Press the rounded dough into a round cake with your hands, poke a hole in the middle with your fingers, insert the index fingers of your left and right hands into the holes, and use even force to expand the center of the dough into a ring with a diameter of 4 cm.

    

12. 12 Donut shaping method B: 1. Roll the dough into a long sheet, turn it over, and press the bottom with your fingers to fix it on the chopping board (this can prevent the dough from shrinking during the rolling process). 2. Use the four fingers of your left and right hands to roll the dough into a cylinder from top to bottom (this will prevent it from rolling too loosely and bringing in too much air to form holes). 3. Continue to knead the cylindrical dough evenly into a long strip, and flatten one end with a rolling pin. 4. Connect the two ends of the long strip end to end, wrap the other end with the flattened end for about 3 cm, and pinch the joint tightly.

    

13. 13 The shaped bagel will be a closed ring like the picture.

    

14. 14 Place the bagels at a temperature of 26-28 degrees and ferment for about 20 minutes. Tip: Because the temperature is currently low in the Northeast where I am, I put it in the middle of the oven, used the fermentation function, set it to 28 degrees, and fermented it for 20 minutes. Friends who don’t have an oven can cover it with plastic wrap and ferment it at room temperature, extending the fermentation time appropriately.

    

15. 15 Frying: Pour soybean oil into the pot, the amount of oil should be no less than 5 cm high. Heat the oil temperature to 150 degrees, carefully put the fermented donuts into the oil pan and fry over medium-low heat.

    

16. 16 Flip and fry until both sides are browned, take out and let cool on a wire rack. After cooling slightly, sprinkle with icing sugar and serve. Tip: Fermented donuts are very soft, so handle them with care, otherwise they will affect the fluffiness after frying. Wait until the oil is hot enough before adding the donuts, so that they will not be coated with oil when fried, and will be crispy on the outside and sweet and soft on the inside.