Yeast Doughnuts

Ingredients

6Pieces

• 140g Bread flour
• 4g Non-Fat Dry Milk Powder
• 15g Sugar　
• 2g Salt 　
• 2g Dry yeast
• 10g Egg yolk
• 80g Water
• 14g Unsalted butter(room temperature)

For coating:Sugar

For Sprinkle:Bread flour(as needed)

Oil for frying

Directions

①Combine the dry ingredients ()and mix.

②Make a dent in the center and add dry yeast to the dent.

③Pour lukewarm water over the dry yeast.

The best water temperature for the dough: About 15℃-20℃ for spring and autumn. About 10℃ for summer, and about 25℃-30℃ for winter.

④Mix roughly. Put onto a work surface.

⑤Knead. (10mins)

⑥Add butter and knead more. (5mins)

Near the end, pull the end of your dough with your thumb and fingers.

Keep spreading the dough with your fingers, stretching the dough into the thin translucent membrane.

Test to see if the dough's gluten has been developed enough.

⑦Make it round. Cover with a wet cloth. Let it rise at 35℃ / 95°F (or warm place) until doubled in size(primary fermentation)

⑧Put onto a work surface. Press the dough to punch the air out. Divide it into 6 equal pieces.

Shape each piece into a ball.

⑨Cover with a damp towel and let it rest for 15 mins. (bench time)

⑩Press the bread dough gently with the palm of your hand to flatten it.

Use a 3.5cm round cutter to cut out center.

Place on parchment paper.

⑪Let it rise at 35℃ / 95°F (or warm place) until doubled in size.

(secondary fermentation)

⑫Place Oil about depth of 4cm in a large saucepan and heat to about 170°C and deep-fry doughnuts until puffed and golden each side.

⑬Drain fried donuts on paper towels.

⑭Coat doughnuts with Sugar.

Enjoy Cooking!