Food & Drink Magazine


By Cathysjoy

180g Blue Jacket Bread Flour
20g Blue Jacket Plain Flour
1/4 tsp instant yeast
1/4 tsp salt
15g sugar
1 egg
30g yogurt
50g water
15g olive oil
icing sugar & cinnamon powder
1.  Mix all ingredients (except oil) together in a medium bowl till a rough dough is formed. Knead in oil slowly until dough is soft & elastic. Proof for 1hr.
2. De-gas the dough & divide into 24 pieces (15-16g each). Brush some oil into Bruno tako plate, then put in the dough & cover with lid. Proof for 30mins.
3. On the bruno heat to medium. The dough will slowly increase in size. Let it cook for 2 mins then use bamboo stick to flip them until both sides are brown.
4. Once done, transfer all doughnuts into a plastic bag. Add in icing sugar & cinnamon powder. Shake them thoroughly till all balls are coated.
Doughnuts Doughnuts

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