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Friday, July 9, 2010


  • 515 g Plain Flour/ 2 Tbsp Dried Yeast/ 65g Caster Sugar/ 1 tsp Salt/ 273g Full Cream Milk/ 1 Egg/ 50g Butter (Room Temperature)/ Caster Sugar (Extra for coating)/ Vegetable Oil (Substantial amount)
  • Place all dry ingredients into a mixing bowl. Heat the milk in a pot until blood temperature (hot enough not to burn your finger when tested
  • Combine the milk with the dry ingredients, then add the egg.
  • Using an electric mixer (i.e. KitchenAid) work the dough until the gluten starts to form. Then add in the butter.
  • The dough will be sticky. Restrain from adding in anymore flour. Allow the electric mixer to continue to work the dough until a smooth and glossy dough is achieved.
  • Portion the dough into 60g portions. Shape the dough into round buns.
  • Allow the dough to prove until double its size.
  • Take a round bun and puncture a hole through the centre. Do this to the rest of the batch. Once done allow the doughnuts to prove again for 15 minutes in a warm area.
  • Preheat substantial amount of vegetable oil to 180 C.
  • Place 3-4 doughnuts into the oil. Once placed in, flip the doughnuts. This allows it to achieve a its puffiness and cook evenly. Cook until when golden brown (or when poked, it bounces back)
  • Transfer to a bowl with caster sugar and coat.
  • Doughnuts must be consumed on the day. Leftover may be reheated in the oven before consuming.

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