I absolutely love these donuts and it brings back fond memories. They are incredibly soft on the inside and crispy on the outside. That can be eaten plain without the five spice mixture or as a special treat. They're worth the effort!
Makes 8
Ingredients:
(A)
145g cake flour
or you can simply use 145g/150g premium plain flour
instead and expect good results in my recipe too.
1/2 teaspoon Allinson dried yeast
1/8 teaspoon Dr. oetker baking powder
100g cold milk
10g granulated sugar, optional
1/2 tsp mild olive oil or any healthy cooking oil, or just skip it
(B)
To make the paste for the filling:
1 teaspoon five spice powder
1/2 cinnamon ground
1/2 teaspoon sugar
2 teaspoon warm water
Method:
1) Add the (A) ingredients to the bread pan, cake flour or premium plain flour, allinson dried yeast, baking powder, cold milk and granulated sugar. (You can use the same recipe and knead by hand or a stand mixer instead).
2) Press the button to start, ''raw dough'', the bread maker will start kneading the dough. stir 1-rest-stir 2. Once the process has been completed ''stir 2'', open the lid, add a teaspoon of mild olive oil or without any oil and continue until beeps will signal.
3) Press the ''fermentation'' button to process until beep to signal and then you take it out of the machine until the dough has doubled in size for the first rise for about 30 minutes.
4) (B) Stir the five spice powder, cinnamon ground, sugar and warm water together in a small bowl.
5) Take the dough out of the bread pan on a lightly floured work surface. Punching down the dough to release any gas bubbles. Roll the dough up like a swiss roll and cut the rolled dough into 8 pieces.
6) Gently level the five spice mixture with a spoon so it covers the dough almost completely. Roll the dough up in a tight log from the short side without the border. slice into 8 equal rounds.
7) Brush rolls with water all over the tops and sides of the dough and sprinkle white sesame seeds.
8) A second fermentation is not necessary in a warm place, like summer time. if winter, it need to proof for about 30 minutes.
9) Deep fried in wok until golden and risen. Keep turning while frying. Leave to cool on the tray for 10-15 minutes. Best eaten on the same day. It stays crispy even after turned cool.
Enjoy!
♥
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Recipe Source: Josephine's Recipes
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