How to make delicious and fragrant soft flour donuts that are addictive

How to Make Deep-fried Doughnuts

• 1

  Activate the yeast

  You proceed to activate the yeast with sugar and warm water.

  Add 50gr of sugar into 130ml of warm water at about 30 degrees Celsius and stir until dissolved; then add 3gr of dry yeast and stir. Let it sit for 10 minutes until the yeast rises like crab bricks (as shown in the photo).

  Tip:

  • If the yeast is instant dry yeast and still fresh, you can mix it directly with the flour without activating it.
  • If the yeast has been stored for a long time, activate it to check if it is still active.

  

  
• 2

  Mix the dough

  Put into a bowl including: 250gr all-purpose flour, 8gr baking powder, 5gr vanilla sugar, 1gr salt, 20ml cooking oil, and the activated yeast, then use a spoon to mix well.

  

  
• 3

  Knead and proof the dough

  After mixing the dough, place it on a cutting board and knead until the dough is smooth, elastic, and not sticky to your hands.

  Tip:

  • If the flour has been stored for a long time, you may need to add a little water to create moisture, preventing the dough from drying out while kneading.
  • If the dough sticks to your hands, use the “slap the dough” method. Use your hands to pull the dough and slap it down onto the cutting board, then fold it back. The more you slap, the drier the dough will become and it will no longer stick to your hands.

  After kneading, place the dough into a large bowl, cover the bowl tightly, and let it proof at room temperature of about 27°C. If it’s hot outside, proof for about 1 hour or 2 hours if it’s cold; you can preheat the oven to about 30°C, then turn it off, and place the covered bowl inside the oven to proof.

  Note: Do not proof for too long, as the dough will turn sour, smell of yeast, and the cake will not rise. Also, do not proof the dough at too high a temperature, as it can kill the yeast, which will also prevent the cake from rising.

  The dough after proofing will expand 2 – 2.5 times compared to the original. Press your finger in the middle of the dough. If the dough sinks down and is not elastic, it means the dough has proofed enough.

  

  

  

  
• 4

  Shaping

  After proofing, take the dough out and knead lightly for about 2 – 3 minutes, divide the dough into pieces weighing 48 – 50g.

  Continue to roll the dough into round balls, then use plastic wrap to proof the dough for the second time for about 20 minutes at a temperature of about 35°C, to allow the dough to rise further.

  Tip

  • You can turn on the air conditioner or put it in the oven to adjust the temperature and proof like the first time (step 3).
  • Do not proof for too long as it will cause the cake to rise poorly or not at all.

  After proofing, roll each ball in sesame seeds so that the seeds stick and flatten the dough to a thickness of about 1/3 of a finger joint. Wherever the seeds do not stick, sprinkle sesame on top and continue to roll to adhere.

  Note not to roll too thin; rolling it to the thickness shown in the images is fine, as rolling it too thin will also prevent the cake from rising, and after frying, the cake will become tough.

  

  

  
• 5

  Frying the Cake

  Place a pan on the stove and pour in about 300ml of oil (or more), wait for the oil to get really hot, then lower the heat to medium and add the cake to fry.

  Use chopsticks to press down on the two edges of the cake to submerge it in oil so that the cake puffs up. Turn both sides regularly to avoid burning the cake.

  

  
• 6

  Final Product

  With careful attention to the dough kneading and proofing time, you will have your favorite fried cake right at home without going far.

  The cake is soft, fluffy, and puffs up with a light sweetness that surely everyone from young to old will love, especially when enjoyed with a cup of hot tea.