Cik Gebu (Miss Fluffy) |
Assalamu'alaikum.
Hi.
Been quite some time since I posted recipes. I have been cooking for the kids but have no time to really blog about it. Usually I post them on Facebook for easy reference.
So on Sunday, I tested a water roux doughnut recipe. Initially I wanted to do the potato doughnut but I forgot to buy potatoes.
Here's the recipe. It has been tested and the doughnuts are fluffy as clouds!
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WATER ROUX
1/4 cup unbleached flour
250ml water
250ml water
Cook on slow heat until it thickens.
DOUGHNUT
250g unbleached flour
1 1/2 tsp instant yeast
50g raw sugar
2 egg yolks
2 tbsp water roux
50ml vegetable oil
50ml chilled water
A pinch of Himalayan pink salt
1 1/2 tsp instant yeast
50g raw sugar
2 egg yolks
2 tbsp water roux
50ml vegetable oil
50ml chilled water
A pinch of Himalayan pink salt
- Sift flour n add in yeast. Mix.
- Incorporate sugar and yolks.
- Add in water roux and salt, mix well.
- Incorporate oil and start kneading while adding in water a little at a time.
- Knead well until dough is no longer sticky. Add in more flour if too mushy.
- Proof for 30 minutes until doubled the size.
- Punch to let the air out. Divide into golf-sized balls (I made 16 balls).
- Proof for another 20 minutes.
- Prepare for frying.
- Poke your finger in the middle of the ball and stretch a bit to create doughnut hole.
- Fry right away.
- Repeat for each ball.
The water roux can be kept for 2 days and each time you want to use it, make sure it is at room temperature.