Traditional Doughnuts

Source: Alan Ooi (Yield 24)

Sponge Dough (A)
400g bread flour
6g instant yeast
250ml water ~ room temp

Dough (B)
200g AP flour
60g castor sugar
6g salt
20g milk powder
2g instant yeast
2 eggs (120g) or 120g water if not using eggs

60g unsalted butter (C)

Directions:

1. Combine (A) to form an elastic dough.  Place dough in mixing bowl & covered to ferment for 2-3 hours ~ Use BM or mixer
2. Punch sponge dough & knead or mix till well blended.  Add all ingredients (B) & mix to form a dough.
3. Add (C) & continue mixing to form smooth & elastic dough.  Cover the dough with cling film & leave to proof for another 25 mins in the fridge.
4. Remove dough from the fridge & roll into 10mm thickness.  Use a dough cutter to cut out doughnut & placed on a greased tray.  Leave to proof another 30 mins & deep fry on low heat till golden brown.
5. Coat with sugar when doughnut is slightly warm.  Or double coat with chocolate ganache & decorate as desired.