Donut Padded

Materials A
450 gr of high protein flour
100 gr wheat protein medium
20 gr milk powder full cream
50 g of refined sugar
1 tsp bread softener
1 tsp salt

Material B
1 tbsp of instant yeast
1 tbsp sugar
250 ml fresh liquid milk

Materials c
2 egg yolks

Materials D
40 gr shortening
30 gr margarine

Mix ingredients A and stir well for a hole in the middle
Mix the material B leave for 15 minutes
Pour materials B and C into material A rotating stir starting from the middle using a fork until all the ingredients are mixed and clot.

When dry dough add 1-2 tablespoons of water
After the average dough input material D
Stir again until blended.

Move the dough to a clean table sprinkled with 1 tbsp of flour, knead the dough until smooth and smooth slick smooth about 30 minutes.

Rest the dough in a sealed container for 30 minutes.
Put a container of warm dough (I keep it on top of the ricecooker)
Kempiskan dough
Then weigh as needed.

Round the dough until smooth, sprinkle the flour flour until the dough runs out, neatly arranged each dough that has been rounded.

When finished rounded, take one dough starting from the first rounded batter press dough with rolling pin until a little flat widen the milk again do until it runs out

Pour the dough with a syringe starting from the first flaked until it runs out. Rest again until the dough is light and fluffy. Heat the oil in a frying pan a bit thick 20 minutes before starting to fry, use a small flame.

Fried donuts 1 minute for each side
So a total fried two minutes, one time just to reduce the absorption of oil.

Paint: if there is no bread softener use water roux as softener.

How to make a water roux
125 ml of water
25 g of flour
Mix and mix well
Cook over low heat until thick and stirring constantly.
Chill.

Take 3 tablespoons water roux mixed with egg yolks (recipe) until average input in batter
The rest of her save dikulkas can hold 3 days in a closed container.

How to fry a donut?
This way I may not be the same as the other because it's another way people.
Prepare a slightly thicker skillet I use a stainless pan thickness - + 0.5 cm, this wok I specialize for frying donuts

Light a small fire, pour the oil up half the height of the skillet. Use enough oil, enough to make a floating donut, if too little donut oil in the fry will touch the bottom of the frying pan and the result donuts so charred.

Heat oil over low heat - + 20 minutes before start frying.
Check whether the oil is hot enough or not by dipping the wood chopsticks into the oil, if oil hisses and bubbles arise around the chopsticks it means the oil is ready for frying.

Fry the donuts for 1 mrnit to one side then reply to let again for 1 minute so total fried 2 minutes.
Donut behind once just do not play it
Keep the fire steady Do not enlarge
Use a small fire along the frying donuts.

About salt and sugar
Never ignore salt in a donut recipe, although the amount is small but the effect is plenty. Salt serves to control the fermentation, provide a savory taste, strengthen gluten and give color to the inside of the donut, donuts that do not use salt tasteless.

Sugar serves as a food for the yeast giving a beautiful flavor and color to the outside of the donut. Use the caster sugar (sugar with finer grains) to easily integrate with other ingredients. Rough sugar can make the donut so hard too much sugar in the dough can make donuts quickly burnt but the inside of the donut is still raw.