NOV

18

"J Co" Donuts

I would consider these donuts as one of my greatest achievement in 'baking' because

1) I did not use the bread machine to help me, I used my own bare hands to knead the dough....

2) I search a long time for a good recipe, watch many videos on Youtube on donuts making,

3) last and most important, the donuts taste almost similar to JCo, LIGHT and FLUFFY!

Makes 10 donuts

(From NCC - an Indonesian Cooking Community)

Dough 1

Bread Flour - 141 g

Instand Yeast - 5 g

Salt - 1.67 g (slightly less than 1/2 Tsp, 1 Tsp salt is approx. 4g)

Water - 100g

Dough 2

Bread Flour - 33 g

Salt - 1.67 g

Milk Powder - 10g

Sugar - 22 g

Eggs - 22 g (1/2 large egg)

Shortening - 21 g
1. Combine flour and yeast together, make a well in the centre, pour in the water, mix them up, add in
salt and knead into a well combine dough. Cover with shrink wrap and put in a warm place for 90 mins.

(You can use a mixer, like KitchenAid to do this, next time, I will use the bread machine dough function.)

2. Combine all ingredients in Dough 2 and knead into a dough.

3. Mix Dough 1 and Dough 2 together, well combined, cover and rest for 15 mins.

4. Using a roller pin, roll dough on a floured surface to 1 cm thick. Rest 10 Mins.

5. Using a cookie cutter or donut cutter, cut into donuts shapes, place on grease pan and let rest further
10 mins.

6. Deep fry on low flame till light golden brown. The donuts will expand slightly (puff out) during frying.

7. Cool on wire rack or paper towel to drain out oil.

8. Frost with your desired toppings. In this case, I used a cream cheese frosting with almonds and
cookies.

These are the donuts after frying. They taste amazingly good plain, especially 5 mins after coming out
from the pan. It is crisp on the outside and fluffy soft on the inside!

Surprisingly, the donuts had a natural fragrance which filled my dining room where I placed them to
cool.

You can store the frosted donuts in the fridge for maximum 1 day, toast them in the oven lightly to serve
hot.

Look at how fluffy on the inside!

Yes, donuts are not very healthy since they are deep fried, so eat in moderation! Especially these donuts
are so light that you just cannot resist to eat more than one!

Posted 18th November 2011 by The Baking Bee

Labels: Bread Rolls

7 View comments

Mariami Domingo4 July 2014 at 22:12

nice!! will do this soon. thanks!

Reply

CrissieNiMike S30 July 2014 at 06:29

This is such a nice recipe. But am wondering what are the measurements for this if I don't have a
weighing scale. I only have measuring cups and spoon :(

Reply

The Baking Bee3 August 2014 at 05:43

Hi, you can try to use the below website to convert grams to cups!

http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html

Reply

Replies

Ralph Fernando2 October 2017 at 06:54

Hi! What is the rationale behind making 2 doughs A and B? Why can't we mix it from the start?
Reply

janey_bei6 August 2014 at 00:08

i will try this tonight :-)

Reply

Unknown22 September 2015 at 06:20

This is absolutely a must-try recipe!!! My donuts turn out greaaaat. Crispy on the outside and soft and
fluffy in the inside. Fluffiest donuts ever.

Reply

Samar Ajooly6 August 2017 at 13:50

what did you use in frying? vegetable oil or shortening?

Reply

The Baking Bee

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Magazine

Cakes Breads Ice Cream Soups

NOV

1
Walnut Butter Cake

Buttery, Crumby, everything a butter cake should be. Baked with crunchy walnuts for some bite.

Makes 5" Loaf Pan

Egg - 1

Salted Butter - 62g

Caster Sugar - 54g

Self Raising Flour - 62g

Milk - 1 Tbsp (14g)

Vanilla Essence - 1/2 Tsp

1. Beat butter ans sugar till light and fluffy. Beat in the egg and vanilla. Do not over beat or your cake will
be hard.

2. Flour in shifted flour, alternate with milk.

3. Stir in chopped Walnuts. (You can substitute with dried fruits like raisins, cranberries or other nuts like
pecans)

4. Bake in pre-heated oven 180 deg C for 25 mins.

5. Remove from pan and cool before serving.

SEP
3

Hokkaido Cheesecake

Another tasty version of Japanese Light Cheesecake. The texture is light, yet creamy and soft.

Makes one 6 inch round pan.

Cream cheese - 80g

Creme Fraiche - 60g

Butter - 20g

Egg yolk - 2

Cake Flour - 20g

Milk - 100g (slightly warm/room temperature)

Vanilla - 1/2 Tsp

Egg White - 2

Sugar - 40g

1. Beat egg white till foamy, add in sugar and beat till soft peaks.

2. Beat cream cheese, creme fraiche, butter till light and blended. Beat in the egg yolk and vanilla.

AUG

23
New York Cheesecake

Simple, Delicious New York Cheesecake with home made strawberry jam.

Makes one 5" Round Pan

Cream Cheese - 142g

Sugar - 42g

Cornstarch - 1 & 1/2 Tsp

Egg - 1

Vanilla - 1/2 Tsp

Whipping Cream - 50g

1. Beat cheese, sugar and cornstarch till light and fluffy.

2. Beat in egg and vanilla.

3. Beat in whipping cream till just blended. Do not overbeat.

4. Bake in pre-heated oven for 160 deg C in waterbath for 25 mins.

5.

JUL

15

Peach Almond Cake

Baking for Dad's birthday.

Makes one 6" Round Pan & one 3" round Pan

Egg - 2

Butter - 100g

Sugar - 66g

Honey - 2 Tbsp (32g)

Ground Almonds - 46g

Self Raising Flour - 85g

Vanilla - 1 Tbsp

Ripe peach - amount desired (Use paper towel to dry the peaches)

1. Beat butter and sugar till light & fluffy

2. Beat in the egg and vanilla.

3. Beat in honey.

4. Fold in flour & ground Almonds.

5. Spoon the batter onto baking pan.

6. Top with peach.

7.

JUL

15

Hokkaido Cupcake

This cake taste better chilled, as the cream filling taste like ice cream.

Recipe from Nasi Lemak Lover

Made 9 Cupcakes

Egg Yolk - 2

Sugar - 16g

Corn Oil - 24g

Milk - 40g

Vanilla - 1/4 Tsp

Cake Flour - 47g

Egg whites - 2

Sugar - 16g
Whipping Cream - 40g

Apricot Jam - 1 Tbsp

1. Beat egg whites an sugar till soft peaks.

2. In separate bowl, beat egg yolk and sugar till thick & fluffy. Add in vanilla.

3. Fold in corn oil and milk.

4. Fold in Flour.

5.

MAY

10

Kueh Salat (Pandan Custard on Glutinous Rice Cake)

Not too bad for 1st attempt, but definitely taste better than some store bought, as it has the coconut
and pandan fragrance!

Glutinous Rice Layer

Glutinous Rice - 100g (soaked for 5 hours, drain)

Pandan leaf - 1

Thick Coconut milk - 60g

Water - 20g
Salt - pinch

1. Steam rice for 20 mins. Add cococut milk, water, salt, leaf on rice and steam further 20 mins.

2. Remove rice and press onto pan.

APR

Steam Sponge Cake with Lotus Paste

Light & Fluffy, like chinese steam sponge cake. Added lotus paste filling to make it slightly different,
otherwise it taste as good plain.

Makes one 5" loaf pan.

(Cut 7 pieces)

Egg - 1

Sugar - 26g

Cake Flour - 26g

Baking powder - pinch

Milk - 1 Tbsp

1. Beat egg & sugar till fluffy.

2. Fold in Cake flour with baking powder.

3. Fold in Milk.

4. Pour half batter into lined baking pan and steam for 10 mins.

5. Put lotus paste filling on top. Pour balance batter on top of lotus paste.