Preparation time: 2 hours
Chilled time: 8 hours
Cooking time: 20 minutes
|120 ml||water, lukewarm|
|120 ml||milk, lukewarm|
|1 tbsp||yeast instant dry|
|1||QL Omega Egg + 1 QL Omega Egg yolk|
|60 g||butter, softened|
|a pinch of salt|
|1L - 2L||oil for deep frying|
- In a mixing bowl, mix ¾ cup of the flour with sugar, milk, water, yeast, QL Omega Egg and salt.
- In a mixer, using the dough hook, knead the dough on low speed until it is well combined.
- Add in softened butter bit by bit until it is all well combined. Add in remaining ¼ cup of the flour bit by bit to form a soft dough ball.
- Knead the dough for about 5-7 minutes until soft, shiny and slightly tacky.
- Remove from the mixer and knead by hand for a few minutes until it becomes a smooth dough ball.
- Place dough in a big lightly oiled bowl and cover properly.
- Proof dough at room temperature until it is has doubled in size (about an hour) or proof in the fridge for at least 8 hours or overnight.
- For proofing at room temperature, release the air in the dough gently and chill in fridge overnight.
- Place chilled dough on a floured surface and roll it out to ½ inch thickness.
- Cut out 3 to 3 ½ inch diameter doughnuts with a doughnut cutter.
- Place the doughnuts and doughnut holes on a baking tray with parchment paper. Knead the left over dough lightly and let it rest for about 30 minutes. Repeat step 10 until the dough finished.
- Cover the cut doughnuts properly and proof for 1 hour.
- Heat oil in a heavy bottomed pan, carefully drop in a doughnut. Fry until light golden brown (30-45 seconds) and flip it over. Continue to fry until it turns golden brown.
- Transfer the doughnuts on a wire rack to let it cool.
- Sprinkle icing sugar on the top or dip in chocolate ganache before serving.
1. Colour of the doughnut will darken as it cools down hence do not over fry it.
2. Overnight proofing will help to develop the flavours of the dough better and easier to handle when it is chilled.