Special Equipment

6cm Cookie Cutter
Piping Nozzle (to cut the inner circle OR a round shape of 2cm diameter)
Baking Paper
Rolling Pin
Baking trays
Cling Wrap
Deep Saucepan for deep frying
Double Boiler Saucepan OR a saucepan and separate bowl (bowl large enough to sit on top of the saucepan)

Ingredients

4g Dry Yeast
130 g warm Water

260g Bread Flour and some extra for kneading
1/4 teaspoon of Salt
1 heaped tablespoon of Caster Sugar
30g Butter, softened
1 small egg
Vegetable Oil

Create

Firstly, add the Yeast together with the warm water in a small bowl and allow the mixture to sit until bubbles appear to form.

In a larger bowl, add the Bread Flour, Salt, Sugar and Egg and the Yeast solution and mix. Add the Butter last, ensuring it is well incorporated together to form a sticky dough.

Turn the dough out onto a work surface, dusted with some bread flour and knead until the dough is smooth. Put it back into the bowl and cover the bowl with cling wrap for 30 mins in a warm place to allow the dough to rise.

Line some baking trays with baking paper.

Once risen, roll out the dough onto a floured surface to a 1cm thickness. Using the cookie cutter, cut out the outer round whilst using the piping nozzle or equivalent to cut out the inner donut hole. Lay the donuts on the baking trays and allow to rest for about 10mins before deep frying.

Fill the Saucepan halfway with the Vegetable Oil and heat up on medium heat. When the oil is ready, dunk a few donuts at a time in the oil for frying. Cook for about 15 seconds per side or until the donuts turn a lovely golden colour. Lift off from the oil and drain donuts on some paper towels. Repeat until all the donuts are cooked.

Serve either plain with a dusting of Caster Sugar/Icing Sugar OR with the below icing flavours.

Makes approx 24 small donuts.

*Refer ‘The Asian Pantry’

1 cup of Icing Sugar
4 large Strawberries, pureed with 1 tablespoon of Water

Mix together the Strawberry puree with the Icing sugar until a smooth consistency is achieved. Dunk a side of the Donut into the Strawberry Icing to decorate.

Lychee Icing

1 cup of Icing Sugar
4 Medium Sized Lychees, skin and pip removed and pureed

Mixx together the Lychee Puree with the Icing Sugar until a smooth consistency is achieved. Dunk a side of the Donut into the Lychee Icing to decorate.

Green Tea Icing

1 cup of Icing Sugar
2 teaspoons of Matcha/Green Tea Powder*
2 tablespoons of boiling Water

Firstly mix together the Matcha/Green Tea Powder with the boiling water. Then add the Icing Sugar and mix well until a smooth consistency is achieved. Dunk a side of the Donut into the Matcha/Green Tea Icing to decorate.

Chocolate Icing

250g Dark Chocolate
30g Copha or Vegetable Shortening
Other decorating ingredients such as Desiccated Coconut, Hundreds and Thousands and Grated Chocolate

IF using a double boiler saucepan, add the Chocolate and Copha/Vegetable Shortening into the top saucepan and water in the bottom pan. Fill just enough water on the bottom pan so that it does not touch the bottom of the top saucepan. Put on medium heat.

IF using a normal saucepan and bowl, add the Chocolate and Copha/Vegetable Shortening into the bowl and water into the saucepan. Fill just enough water in the saucepan so that is does not touch the bottom of the bowl. Put on medium heat.

Allow the Chocolate and Copha/Vegetable Shortening to melt slowly and stir to ensure a nice smooth shining chocolate consistency. Once all melted, allow to cool for a few minutes.

Dip the donuts one at a time to glaze accordingly. Decorate with the other ingredients such as Coconut, Hundreds and Thousands, Grated Chocolate as desired.