Sunday, August 11, 2013

Chewy Filipino Style Donut

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I've been wanting make donut like that of Krispy Kreme's classic donut.  However, what I made was a chewy type of donut that is popular in the Philippines' local bakeries.  But instead of rolling it in sugar, I dipped it in a classic sugar glaze.  This batch produces about 36 pieces of donuts.  I also fried the dough from the hole of donut and rolled it in cinnamon sugar.

I did not say that this donut tastes awful but if your looking for the classic Krispy Kreme's donut, then this is not the recipe for you.  Actually, this donut reminds me of my childhood when I used to buy donut from the local bakery near our house or the donut the manong carrying a box of freshly cooked donut.  You may also opt not dip it in sugar glaze or rolled it in sugar but simply dunk it in a warm mug of coffee and afternoon snack is solved.  Next time I'll post a donut that is of Krispy kreme's style.

3 cups                               All Purpose Flour
3 Tablespoons                   Powdered Milk
1 Tablespoon                    Instant Active Dry Yeast
1/4 cup                             Sugar
1 teaspoon                        Salt
1 1/4 cup                          Warm Water (50 to 55 degrees Celsius)
Oil for deep frying

2 cups                               Powdered Sugar, sifted
1 teaspoon                        Vanilla
3 Tablespoons                   Water or Milk

1.  Combine the dry ingredients and give it a quick stir just to mix everything.

How to make donut

2.  Place warm water on a bowl and add half a cup of dry mixture one at time and mix using a hand mixer.  Continue until all dry ingredients are added into the water.

3.  When everything is incorporated, transfer the dough in a lightly floured surface and knead for 10 to 15 minutes or until the dough is elastic and not sticky.  Sprinkle some flour to avoid sticking.

4.  Mold the dough into a ball and transfer into a lightly greased bowl and cover with towel or cling wrap.  Rest the dough for an hour.

5.  Transfer the now risen dough into a lightly loured surface and using a rolling pin, roll it to 1/2 inches thick.  Cut the dough using a donut cutter or in my case, I just use a small cup with 2.5 inches mouth diameter and a small bottle cap to punch hole in the middle of the donut.  Let it rest again for another 30 minutes.

6.  Deep fried in a hot oil for not more than a minute each side and drain excess oil.

7.  Wisk together powdered sugar and vanilla.  Add water one tablespoon at a time until desired consistency of the glaze is achieve.  Dip the donut into the glaze and enjoy.


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