Gosh, these are very good, you have been warned. 😆
These are all hand-kneaded and hand-shaped, and so no special mould needed.
Fry at low heat, cannot emphasise this enough. Unless you want to eat uncook dough in the center with fried external crust, take your time and fry at low heat.
- 100g milk
- 1 small egg
- 1 tsp yeast
- 20g sugar
- 220g plain flour
- 10g cooking oil
- 60g powder sugar
- 1 tbsp milk
- Pinch of salt
1. Add milk, sugar, egg and yeast into mixing bowl and stir.
2. Add flour and mix with spatula.
3. When no dry flour, add oil.
4. After mixing in the oil, turn onto a mat and hand-knead till smooth and elastic.
You can also use stand mixer or BM .
5. Cover and proof for 1 hour.
6. After proofing, knead to degas. Focus on removing all the air pockets as much as possible.
7. Divide in 8 portions and roll into round balls.
8. Place onto a floured baking paper and flatten balls. Proof for 20 min.
9. While proofing, prepare glaze by placing all ingredients (milk, sugar and salt) in a bowl and just mix by hand till smooth. You can add a little more milk by the tsp if you prefer thinner glaze.
10. When proofing time is up, dip index finger in flour, poke into middle of a round dough and spin round the finger. You can turn dough around and repeat.
11. Heat a wok of oil. At low heat, you can place the donuts doughs in. There should not be smoke and sizzling. Just small bubbles around the dough will be fine. Fry about 1 min each side, till golden.
12. Cool slightly on rack and then just dip into glaze.
13. Serve warm.