Classic Donut

Ingredients:

1000g Globe First Class Flour

10g  Instant Dry Yeast Dry Yeast

80g Butter Milk

15g Salt

100g White sugar

60g Whole Egg

400g Water (-+)

150g Shortening

Procedure

 Dough mixing:

1. In a bowl, sift flour then add yeast. Set aside.
2. In a separate bowl, add water, salt, and sugar. Mix until dry ingredients have dissolved. Set aside.
3. Place the dry ingredients in spiral mixer. Mix at low speed for 2 minutes.
4. Add sugar water mixture. Mix for 2 minutes or until flour is hydrated.
5. Add the shortening. Turn speed to top speed and mix until smooth and elastic.

Fermentation:

Ferment for about 30 to 40 minutes.

Scaling:

1. On a lightly floured surface, roll out dough 1/2 inch thick and cut with a floured doughnut cutter. (I use a 3-1/2 inch doughnut cutter)
2. Arrange cut-out doughnuts to baking pan and proof for 30 to 45 minutes in room temparature.

Frying:

1. Fry for 3 minutes at temperature 180°C then cool.
2. Roll each doughnut in a bowl of white sugar.