Jam Doughnuts 果醬冬甩
Who doesn’t love doughnuts?!!! They are soooooo addictive, so delicious and look so adorable. Yes, like a fat bomb! I know, doughnuts are not heavy, fry stuff blahblahblah but sometimes we do need something evil to make us feel better, right?
So homemade doughnuts are better than the store-bought one, they are so easy to make, so much cheaper, fresher and you can add any filling you like. Super easy to make and I hope you love it too!
平常吃的冬甩都是一個圈形(甜甜圈)，但我比較喜歡吃有餡料的冬甩。圓圓的炸彈形，內裡可加入不用的餡料如果醬、Nuttella、卡士達醬等，香脆又鬆軟，超邪惡但十級美味！
我知道，冬甩不健康、油炸什麼什麼的，但有時吃一點邪惡的東西，人都會開心點！自己做就較健康，用的是新鮮的油，少一點罪惡感。自己做的，比街賣的更新鮮，更便宜，更好味！
Mix flour, sugar and yeast together. Then add in egg, milk and butter (*room temperature) I used salted butter, if you use unsalted, add 1/4 tsp salt) Knead the dough for about 8 minutes or until the dough is smooth.
Brush some oil in a large bowl, put the dough in and cover with cling film. Let it rest for 1.5 to 2 hours, the dough will double in size.
Take the dough out, place in floured surface, roll the dough (about 1.5cm thick), cut a round shape. Cover with cling film and let it rest for 30 minutes.
Add oil in hot pan at 170C, fry the dough about 2 minutes each side. Let the doughnut cool for a minute, then coat with sugar. (If the doughnut is cool, then the sugar won’t stick)
Use a chopstick to make a hole, about 3/4 depth of a doughnut. Put the jam in pipping bag then pipe the jam inside the doughnut. Enjoy!
*This recipe can make about 12 doughnuts.
*Keep the doughnuts in air-tight container, put in a fridge, can keep for 2 to 3 days.
將麵粉、糖和酵母拌勻，再加入雞蛋、牛奶和室溫奶油 （*我用有鹽奶油，如用無鹽奶油，可加1/4茶匙鹽），用機器或用手搓約8分鐘成麵糰
在大碗內塗少許油，放入麵糰，用保鮮紙包好，靜置1.5至兩小時 ，至麵糰脹大一倍.
拿出都糰，將麵糰擀成1.5cm厚，印出圓形. 再蓋上保鮮紙，靜置30分鐘.
燒熱油鍋至170度C，然後下麵糰，炸每邊約兩分鐘，然後反轉炸另一邊. 讓冬甩待涼一分鐘，然後沾上砂糖 （*要冬甩還是熱時才能夠沾砂糖）
用筷子在冬甩中間插一個孔 ，插入大約冬甩的3/4. 將果醬放入擠花袋內，擠果醬入冬甩內即成！
*這個食譜可做約12個冬甩
*可將冬甩放入密封盒內，再放入雪櫃，可存放兩至三日，可用微波爐加熱
- 500 g all-purpose flour
- 8 g instant dried yeast
- 55 g sugar
- 55 g butter
- 240 ml milk
- 2 eggs
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Mix flour, sugar and yeast together. Then add in egg, milk and butter (*room temperature) I used salted butter, if you use unsalted, add 1/4 tsp salt) Knead the dough for about 8 minutes or until the dough is smooth.
-
Brush some oil in a large bowl, put the dough in and cover with cling film. Let it rest for 1.5 to 2 hours, the dough will double in size.
-
Take the dough out, place in floured surface, roll the dough (about 1.5cm thick), cut a round shape. Cover with cling film and let it rest for 30 minutes.
-
Add oil in hot pan at 170C, fry the dough about 2 minutes each side. Let the doughnut cool for a minute, then coat with sugar. (If the doughnut is cool, then the sugar won't stick)
-
Use a chopstick to make a hole, about 3/4 depth of a doughnut. Put the jam in pipping bag then pipe the jam inside the doughnut. Enjoy!
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