This recipe yields really soft and fluffy doughnuts. Best to enjoy as afternoon tea time snacks with a cup of hot coffee.
But I finds this best eaten on the same day. By the next day, the sugar kinda melts and makes the doughnuts wet and sticky, perhaps due to our hot & humid weather.
Note that the below portions yield 16pcs of small size doughnuts. My donut cutter is smaller (size 5.8cm diameter) as compared to commercial size that were sold in bakery or doughnuts shop. Therefore, the quantity totally depends on the size of your mould.
Ingredients: (makes 16 small doughnuts)
(A)
1 tsp Instant Yeast
1 tsp Condensed Milk
85ml-90ml Warm Water
1 tsp Sugar
(B)
150g All Purpose Flour
1 tsp Margarine
1/2 tsp Baking Powder
1/4 tsp Salt
Cooking Oil for frying
Icing Sugar / Castor sugar for dusting.
Step by Step:
1. Mix (A) together in a bowl. Set aside for about 15-20 minutes & let it rise.
2. Combine (B) together in a mixing bowl. Mix till well combined. Then add in yeast mixture that you had prepared earlier. Stir to mix well until it form a rough dough.
3. Set aside for 1 hour covered.
4. The dough will be soft and sticky. Punch the dough to release the gas. Roll the dough flat, about 1cm thickness and stamp with a doughnut cutter. Remember to dust your table and doughnut cutter with some flour before stamping to prevent sticking.
5. Set aside to let it rise for about 30 mins or more.
6. Now the doughnuts are ready for frying. Prepare a bowl of castor sugar/ icing sugar for coating the doughnuts.
7. Heat up oil in a small pot, once the hot turn hot (no need to be super hot), slowly put in the doughnuts. Let it fry on one side till golden brown, then flip to fry the other sides too.
8. Once turns golden on both sides, remove and place it onto kitchen towel to soak off excess oil.
9. Then coat them with sugar or icing.
10. Repeat to fry the rest of the dough.
Happy Cooking.
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