|Donut with red bean paste filling and sugared matcha topping|
I had my first donut in years while on a day trip to Johor recently. Although I am not a donut eater because of the calories lurking behind those sugary lovelies, I finally succumbed to the multi-colored seductive looking mini donuts in a café and have been thinking about them ever since.
Thus I started the long search for the recipe of a non fried donut. Can any delicious donut ever be made from baking, not frying ? My search ended at http://souvlakiforthesoul.com , whose tiny jam filled baked donuts caught my attention.
This is one of the best moments in my baking life where the first attempt is such an overwhelming success - the 3 of us gobbled down 4 all in the name of food testing. Light and fluffy is not the usual description of donuts but that is how my daughter describes it. Now from 16 baked donuts, down to 12 in 15 minutes, it looks like it won't be long before I embark on another batch again.
Makes about 16 small donuts. Adapted from http://souvlakiforthesoul.com.
|Donut with desiccated coconut topping and kaya filling|
Dry ingredients :
330 g plain flour
70 g soft brown sugar
4 g dried instant yeast
Wet ingredients :
120 g warm milk
40 ml sour cream
2 small eggs, room temp
70 g melted butter
Mix dry ingredients well. Set aside.
Using an electric whisk, beat all wet ingredients until well incorporated. Add spoonfuls of flour into wet mix, whisking at low speed.
When mixture gets thick, change whisk to dough hook and continue mixing until all the dry ingredients are added to the wet ingredients.
Continue whisking for 10 minutes.
Cover and let rise, 1.5 hours
On floured worktop, pour risen dough, knock down and roll flat.
Use a small cup and another slightly bigger one to cut out the bottom disc and top disc of the donut respectively.
Spoon 1 tsp of jelly ( I had an assortment of fillings : kaya, red bean paste, quince jam ) on the smaller bottom disc.
Wet edges with milk.
Complete donut by placing the bigger disc over the smaller disc.
If there is more than 1 type of filling, mark ingredients with 1 spot of colored dye.
Let rise another 1 hour.
Preheat oven to 200 C
Bake for 11 minutes, until donut is brown.
Dip top of donut with melted butter.
Sprinkle sugar or any topping ( cocoa powder, desiccated coconut, matcha powder etc ). I matched red bean paste filling with matcha-powdered-sugar for topping, quince filling with lavender-scented sugar and kaya filling with desiccated-coconut-powdered sugar as topping.