Soymilk Yeast Doughnuts
Ingredients(Servings: 8)
Directions
- Place the strong flour, weak flour, sugar and dry yeast into a bowl and combine together well.
- Beat the eggs well, mix together with the soymilk and warm to about 35°C (95°F).
- Make a hole in the center of (1), pour in the egg mixture (2) and combine together with a rubber spatula until combined evenly. Place onto a kneading board and knead well until soft. Once the dough becomes elastic, combine in the room temperature butter, and knead well until the greasiness disappears and the dough becomes fluffy.
- Roll the dough into a ball to stretch the surface, and place into a lightly floured bowl, spray lightly with water, cover with plastic wrap (or do not spray with water and instead cover with a damp, clean tea towel) and set aside to rise (40 minutes at 40°C/104°F ).
- Place the dough onto the board and lightly pound to release any gas. Divide into 8 portions and form each into balls. Lightly spray each with water, cover with plastic wrap (or do not spray with water and instead cover with a damp, clean tea towel) and allow to rest for 15 minutes.
- Lightly flour your hands and then stretch each ball of dough out into 7 cm (2.8 in.) diameter circles, then use a plastic cap or similar-sized object to cut a hole in the middle. Place each onto a baking sheet, cover with plastic wrap (or a clean tea towel) and allow to rise for a second time (30 minutes at 40°C/104°F ).
- Deep-fry in low temperature oil with the baking paper covering. Remove the baking paper when you turn over the doughnuts. Cover the doughnuts with the honey glaze (A).
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