The sweet doughnuts………………….who doesn’t like them?
Well, to be honest, I’m not a big fan of eating doughnuts (and any other kind of bread), but my husband loves doughnuts very much since he was young. Doughnut was absolutely one of his favorite (or maybe most favorite) snack back then, and his favorite was the classic sugar doughnuts or the ones with chocolate rice sprinkles.
In the other hand, my son was exactly just like me, he never really liked doughnuts. Even when we went to the mall and I offered him to buy doughnuts, he would refuse. Up to now, there was only one time that he accepted my offer and as I could predict, he chose doughnuts topped with grated cheddar cheese. Although he loved bread so much, I still don’t understand why he didn’t like doughnuts.
One day, when I had leftover bread dough, I decided to make into doughnuts (which was just crossed my mind suddenly), and to my surprise, my son loved it so much (don’t ask about my husband, he was definitely loved it because he hadn’t been eating doughnuts for a very long time). Although the doughnuts were good, but they weren’t as soft as when they were still hot.
So I tried to find another recipe, and found out that many recommended to add mash potato into the dough, and it was a big success to me. The doughnuts were still very soft even after 3 days. Even my husband commented on how soft the doughnuts were even though they were already cold. He said that he always experienced eating not so soft doughnuts when they were cold, but mine were not. I was so glad that both of them loved the doughnuts, and this recipe is really worth to keep.
Even until now, my son only likes homemade doughnuts, and yes, he still refuses to buy doughnuts at the mall. Although what mommy made didn’t look as beautiful or perfect as the doughnuts from the big bakeries, but they were made with love and good quality and fresh ingredients that made the taste even better than when we bought the doughnuts outside.
Best of all, my son loved making the little hole in the middle of the dough before I fried them, and he already said that whenever I make doughnuts, he wants to make the holes and will not let me do it.
To shape the doughnuts, you don’t need rolling pin and doughnut cutter, we will do it with the kampong style (this is what we usually call in Indonesia), and best of all, you can always use your finger to make the small holes in the middle.
For the toppings, I made chocolate and vanilla glaze, but you can always use any toppings that you want.
For the doughnuts:
- 200 gr bread flour
- 50 gr all purpose flour
- 50 gr castor sugar
- 25 gr milk powder
- 1 medium size potato (about 115 gr), peel the skin, steam until soft, and mash with a fork. Set aside and let cool in room temperature
- 6 gr instant yeast
- 2 egg yolks
- 50 ml cold milk
- 40 gr butter
- 1/8 tsp salt
- oil to fry the doughnuts
For the chocolate glaze:
For the vanilla glaze:
- Preparing the chocolate glaze: In a medium bowl, combine all ingredients and whisk until silky and smooth
- Preparing the vanilla glaze: In a medium bowl, combine all ingredients and whisk until silky and smooth
- Prepare a stand mixer with dough hook
- Add bread flour, all purpose flour, mash potato, sugar, milk powder, instant yeast, egg yolks, and milk into the mixer bowl and start mixing with the lowest speed
- When dough clings to the hooks and cleans sides of bowl, add salt and butter
- Continue mixing until the dough is smooth, elastic, and not sticky (it took about 10 minutes for my stand mixer to finish kneading the dough)
- Cover the mixer bowl with cling wrap and a clean cloth and let rise in warm place for about 45 minutes to 1 hour or until doubled in bulk. To see if the dough has risen enough, simply poke your finger into the dough, and if the finger mark stays, then it has finished rising
- Punch dough down and divide into 50 gr each (I made 12 doughnuts)
- Shape each dough into a round shape ball
- Let rise for another 15 minutes
- Using a pastry tip, make a hole in the middle of each dough (see picture below). If you don’t have a pastry tip, simply use your index finger to make holes)
- Shallow fry the doughnuts until golden brown in each side (do not deep fry the doughnuts, they will be very greasy and you will not get the pattern of lovely rings around the doughnuts)
- Dip each doughnut in the chocolate or vanilla glaze while it is still hot to create shiny crust
- You can also add sprinkle or grated dark chocolate and let rest to harden slightly
Enjoy the doughnuts……………….