I made a baked donut that you can taste like you’re selling it without frying it in oil.
Bread dough fermented with dry yeast is baked in the oven to make it healthier and lower in calories.
Most of all, it does not leave the smell of oil all over the house when frying, and the softness and softness are similar to fried donuts.
The dough is also made well without kneading it delicately compared to other fermented breads.
I think you can feel the chewiness and softness at the same time by mixing strong flour and gravity flour.
I simply filled it with strawberry jam, but you can also fill it with custard cream or chocolate cream.
I think you can finish it with sugar and powdered sugar to your liking.
150g Bread flour
150g All-purpose flour
5g Dry yeast
35g Melted unsalted butter
Melted unsalted butter
1. Mix strong flour and light flour, make 3 grooves, put sugar, salt, and dry yeast in each groove, mix with flour, and mix thoroughly.
2. Add eggs, milk, and melted unsalted butter and knead for about 12-15 minutes until smooth, cover and ferment for about 1 hour until doubled in volume.
3. Roll out the dough, cut it into a 7cm circle, put it on the oven pan, cover it with cling wrap, and let it ferment for about 40 minutes.
4. Bake in an oven preheated to 175 degrees for 12 minutes, then apply melted unsalted butter, sugar and powdered sugar, and then fill with strawberry jam.