Soft fluffy doughnuts....
Fuwa-fuwa is an expression I've encountered from the series Chi's adventure which means fluffy. I've eaten a lot of doughnut, and going through handmade doughnut and their commercial counterparts, I have found not much that can beat the softness of this doughnut.
Make it stuffed, holed, halved, sugar-coated, glazed... you can never go wrong. Actually I've made a few type of the doughnut; icing sugar- coated holed doughnut, almond sliced covered doughnut and cinnamon cream cheese - filled doughnut, but before I could take picture any of them, the have fly away without leaving a trace. The filled ones have been spared as they was the latest to be done.
I got the recipe from this page. The page list several ways to make them, but I'm only going to list one.
Ingredient:
1) 6 tbsp warm water
2) 150 ml milk (at room temperature)
3) 1 egg, beaten (at room temperature)
4) 2 oz (57 g) butter, melted
5) 16 oz (454 g) all-purpose or bread flour (please us a scale)
6) 2 oz (57 g) sugar
7) 1 tsp salt
8) 1 1/2 tsp regular or quick-rise yeast (one and a 1/2 teaspoons)
9) oil for frying
10) (sugar or cinnamon sugar for coating the doughnuts)
11) (filling; jam, Nutella, cream cheese and or whipped cream for filling, if desired)
Equipment:
1) Scale
2) Parchment paper cut into the size of your doughnut.
3) Deep pot or wok to fry the doughnut.
4) Candy thermometer (optional).
Method:
1) Prepare and weigh all the ingredients.
2) Prepare the yeast; in a cup, put on 6 tbsp water, sprinkle the yeast. You could help using a pinch of sugar.
3) Mix in a bowl the dry ingredient; flour, sugar and salt.
4) If you are kneading by your hand, make a well and put in the wet ingredients; milk, egg, butter and yeast. If you are using a stand mixture, put in first the dry ingredients, let the machine run for a few second before add in the wet ingredients. Stop the machine once all the flour has forms into dough and sticks together.
5) Knead for about 10- 15 minutes.
6) Rest the dough into a greased bowl until double in size, for about an hour, or longer if your room's temperature is a bit chilly.
7) Prepare the oven for second proving; Put the oven into low. Set the timer for ONE minute.
8) Once the dough has double it size, give it a light kneading and cut in halve. Put one halve into a covered bowl so skin would not develop.
9) On a floured surface, roll the dough into a spread about 1/2 inch thick. Cut with a sharp doughnut cutter or a cookie cutter for filled doughnut. Put the prepared dough onto parchment paper that has been cut to size; this is for easy transfer and reduce deflating after the second proving. Put onto a tray. Do this until all the dough
10) Turn off the oven (if you haven't turn it off by this time), put in a dish with hot water into the oven. The steam will help in preventing a skin on top of the doughnuts while they are ongoing second proving.
11) Leave them for about half an hour.
12) Fry the doughnut until golden brown. Let cool.
13) If your doughnut need to be filled in, make a hole using a small paring knife or a skewer, warm your filling a bit so you will have an easier piping.
14) Now you can coat your doughnuts with sugar, or glaze them.
15) Enjoy!
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