Yield
25 pcs
Prep Time
1 Hr
Cook Time
30 mins
Ingredients
| 500g | Blue Key Pau Flour |
| 6g | Instant yeast (Included in Blue Key Pau Flour) |
| 60g | Sugar |
| 5g | Salt |
| ½ tsp | Star Brand Cochineal Colour |
| 2 | Eggs (Grade B) |
| 250ml | Meadow Fresh Pure Milk Full Cream |
| 45g | Unsalted butter, softened |
| Seri Murni Pure Cooking Oil, for frying |
Filling
| 100g | Cream cheese |
| 200ml | Non dairy whipping cream |
| 20g | Strawberry jam |
| 15g | Icing sugar |
Decoration
| White chocolate coin | |
| Almond nibs, coated with cochineal colour |
Method
- Beat flour, yeast, sugar and salt in the mixing bowl using slow speed for 1 minute.
- Mix the cochineal color and eggs into milk until well combined. Beat the egg mixture into the flour mixture until well combine for 1 to 2 minutes.
- Mix butter for another 2 minutes using low speed.
- Increase the speed to medium, beat the dough for 15 to 18 minutes until dough fully developed and stretchy (springs when touch)
- Cover the dough and let rest the dough at ambient temperature for 10 minutes.
- Shape the dough into 5g ball.
- Combine 6 dough balls to become ring ensuring each ball is tightly place to each other and place onto square 10cm x 10cm baking paper.
- Proof the dough for 30 to 45 minutes or until spring back slowly when touch.
- Fry the donut into the medium heat oil and gently flip the donut.
- Insert the filling into each ball and drizzle with melted chocolate and dust with almond nibs(optional).