* as featured in Tastespotting *

Long long time ago, I’ve tried making donuts and been getting inconsistent results. Sometimes it worked, sometimes it’d be a complete disaster to a point that I cringed even on hearing the word ‘donuts’. It was my final decision, never to make donuts ever again. Ha! Until yesterday I was still convinced that baking donuts would be a complete waste of time.

Then I read Dita’s donut posting, followed by other foodie bloggers who’ve tried NCC’s donut recipe. Hmmm, this sounds like a fail-proof recipe. Maybe I should give it a try. Even without shortenings, my donuts were puffed up nicely with evenly light yellow color. Ooooohhh, this is soooo cool. So there I was, nicely cuddled up among fuzzy cushions in the sofa, watching the storm brewing in the evening sky outside, then droplets of rain spattering on the living room window. Warm donuts and a hot cup of tea in my hand. Yummmmm……

TEA TIME DONUTS – ala JCO
Ingredients:
DOUGH 1
* 850 gr flour or japanese ‘Komachi’ flour
* 30 gr instant yeast
* 10 gr gsalt
* 600 ml water

DOUGH 2:
* 200 gr flour or japanese ‘Komachi’ flour
* 10 gr salt
* 60 gr milk powder (I use milk flavoring)
* 125 gr sugar
* 100 gr eggs
* 125 gr shortening (I use butter)

Cooking Direction:
1.) Mix dough 1 until smooth with a mixer, cover & rest for 90 mnts
2.) Mix dough 2 until smooth. Knead dough 1 & 2 together    
     until smooth for 10 mnts. Cover and rest for 15 mnts
3.) With a roller pin, roll the dough abt 1 cm thick. Rest for 10 mnts
4.) Cut with donut cutter, remove the hole bit.
     Move to a tray with baking sheet & rest for another 10 mnts
5.) Deep fry in low heat until it turns light golden yellow.
6.) Cool on cooling rack, decorate with toppings.

** Recipe source NCC

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