QUICK & EASY HOW TO MAKE SOFT AND SOFT DONUTS WITHOUT MIXER PERFECT STRONG RESULTS

Summary

In this Mamike Kitchen video, the host demonstrates how to quickly make soft, plump donuts without the need for long proofing. The recipe includes simple ingredients like egg, milk, instant yeast, sugar, flour, and butter. After preparing the dough and allowing it to rest, the donuts are shaped, proofed, and fried to golden perfection. The video emphasizes a fast process without the need for a mixer, delivering donuts that are perfect for selling or personal enjoyment. The result is a batch of light, fluffy, and satisfying donuts with fine pores.

Takeaways

• 😀 Donut recipe is quick and requires no long proofing, making it suitable for selling.
• 😀 Ingredients include a medium-sized egg, full cream milk (or water for saving money), instant yeast, sugar, flour, milk powder, emulsifier, butter, and salt.
• 😀 The dough needs to be mixed and kneaded briefly, about 1 to 2 minutes by hand or with a mixer.
• 😀 Let the dough rest for 15 minutes before shaping it into smooth rounds.
• 😀 The recipe yields approximately 19 donuts, with each donut weighing 30 grams.
• 😀 Donuts should be shaped and placed on paper sprinkled with flour to prevent sticking.
• 😀 After shaping, cover the donuts and let them rest for 15 minutes to relax before frying.
• 😀 Heat oil on low heat for frying, using a lot of oil to avoid sticking and ensure even cooking.
• 😀 The donuts should be fried on each side until golden brown, with minimal flipping.
• 😀 The donuts should be soft, plump, and have visible fine pores when done.
• 😀 No mixer is needed, and the process results in beautiful and soft donuts suitable for selling.

Q & A

What is the main benefit of this donut recipe?

The main benefit of this recipe is that it allows you to make soft and plump donuts without the need for long proofing, making it quick and efficient, especially suitable for selling.

What ingredients are required for this donut recipe?

The ingredients needed are 1 medium egg, 130 ml of UHT/full cream milk (or water), 1.5 teaspoons of instant yeast, 3 tablespoons of sugar, 250 grams of medium protein flour, 2 tablespoons of full cream milk powder, half a teaspoon of SP (emulsifier), 1 tablespoon of butter or margarine, and half a teaspoon of salt.

Can you substitute milk with water in this recipe?

Yes, you can substitute the milk with water if you want to save money.

What is the purpose of letting the dough rest for 15 minutes after mixing?

Letting the dough rest for 15 minutes allows the yeast to activate and ensures that the dough rises slightly, making it easier to handle and form into donuts.

What is the role of the emulsifier (SP, TBM, or Ovalet) in the recipe?

The emulsifier helps to improve the texture and consistency of the dough, making the donuts softer and fluffier.

How should the dough be kneaded for this recipe?

The dough should be kneaded briefly, for about 1 to 2 minutes by hand, just enough to mix all the ingredients together without overworking the dough.

Why is it recommended to fry the donuts at the lowest heat?

Frying the donuts at the lowest heat ensures that they cook thoroughly without burning, producing a golden brown color and a soft, fluffy texture inside.

How can you check if the donut is cooked properly during frying?

You can check if the donut is cooked by checking if it has a golden brown color on both sides. Additionally, you can use a skewer to pierce and release any bubbles that may form during frying.

What should be done to prevent the donuts from sticking to the surface before frying?

Before frying, sprinkle the surface of the worktable and the paper used to rest the donuts with flour. This helps prevent the dough from sticking.

Can a mixer be used for mixing the dough, or is hand kneading necessary?

While hand kneading is recommended, you can also use a mixer to mix the dough if you have one, especially if you want a faster process.