This recipe is very much similar to the ring doughnut. The use of liquid milk in this recipe makes the doughnuts extra soft. These doughnuts were later filled with pastry cream (vanilla pastry cream, chocolate pastry cream) and strawberry jam. You can absolutely fill them with whatever dessert cream or fruit jam you like or simple eat it like that! Whichever way, I assure you that you will definitely love them!
- In your mixing bowl, add flour, powdered milk, yeast, nutmeg, and salt to another portion of the bowl.
# Always remember, salt and yeast should not be placed at the same portion of your mixing bowl or on each other as salt kills yeast.
- Mix all well to combine; create a hole in the middle of your dry items, add your egg, add liquid and mix to form a rough dough.
# If using a standing mixer, use the hook attachment.
- Transfer dough to your work surface, add butter and mix it till butter is incorporated into the dough, this takes about 2 minutes. Next, start slamming the dough against your work surface till dough transforms into a smooth, elastic, non-sticky texture. This takes 15 minutes if kneading by hand OR 10 minutes if kneading with a mixer.
- Transfer dough to your bowl and leave for 5 minutes to enable you prepare your parchment paper. This is not meant to prove it. Alternatively, you can prepare the parchment paper before you start the whole doughnuts making process.
# You can also use brown paper too in place of parchment paper. Brown papers can be gotten from those who sell tailoring tools or bookshop.
- Cut parchment paper into squares (5×5cm). Place them on a baking tray and GREASE them with oil or melted butter. This is to prevent the dough from sticking to the parchment paper while proofing.
- Grease your work surface slightly with oil, transfer your dough to it, grease your hands too. Roll out dough to a log shape and cut into 10 equal parts or into 8 parts if you want an extra large doughnut.
# Alternatively you can weigh them to be 84g each if making 10 doughnuts or 105g each if making extra large doughnuts.
- Form each dough into a tight ball, making sure to seal the base well. Place them on the greased parchment paper. Slightly flatten the top of the doughs and brush with melted butter. #The melted butter allow the doughnuts retain moisture even while proofing.
- Next proof in the warmest part of your kitchen or bakery for 30minutes.
# Your proofing time should not be more than 30 minutes or you will end up having a not too puffy doughnut.
- After they are well proven, fry in a deep oil @170°C.
# If you don’t have a thermometer, just make sure to fry on low-medium heat. The oil should only produce little bubbles. Also when placing the doughnuts into the Pan, the parts with the parchment paper should face up.
- Once a part is properly fried, flip doughnuts to the other sides to get fried too. Remove fried doughnuts from heat, transfer to an oven rack to strain out excess oil and then to a paper towel to cool completely.
# When adding the next batch of doughs into the Pan, make sure you turn off your cooking gas, ‘cos at each stage, the oil becomes too hot for the next batch and your doughnuts fry too quickly.
- Allow doughnuts to cool completely. While waiting mix your sugar and cinnamon together well for coating, also fill your piping bags with pastry cream or fruit jam of your choice.
- Once doughnuts are completely cooled, coat some with some sugar mixture, and fill with your desired fillings. Enjoy! #filleddonut #krispykreme #creamdonut