Japanese Twisted Doughnuts OCHIKERON Create Eat Happy :)

My mom says Donuts are the best way to use over proofed dough

More Bread Recipes:
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Panasonic SD-BH104
http://ctlg.panasonic.jp/product/info.do?pg=04&hb=SD-BH104

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Easy Twisted Donuts

Difficulty: Very Easy
Time: 2hrs
Number of servings: 10

Ingredients:
280g (9.9oz.) bread flour
50g (1.7oz.) butter
3 tbsp. sugar
2 tbsp. powdered milk (dried milk)
1 tsp. salt
1/2 (25g) egg
150ml water
1 tsp. dry yeast
deep frying oil
granulated sugar

Directions:
1. Put all the ingredients except dry yeast in the bread pan. Put the bread pan into the bread machine. Put the dry yeast in the dry yeast dispenser. Choose the baking option. Select the bread type. Start the machine.
2. When it's done, lightly oil a large bowl. Form the dough into a ball and place it in the bowl. Cover the bowl with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (40C/104F) for 30 min or until it has doubled or tripled in size. (You can use the proof function on your home oven!)
((Finger Test))
3. Coat your finger in flour and poke the dough. If the hole stays, it's ready. If the dough springs back, it needs to proof more. If the dough shrinks, it is over proofed, but it is not a problem to make donuts!!!
((Knock-Back & Bench Time / Resting))
4. Place the dough onto a floured surface and punch out the air with your palm.
5. Divide it into 10 equal pieces using a bench scraper or a knife. Quickly form them into balls. Place them on a baking sheet, cover with plastic wrap (to keep the surface of the dough from drying out), and rest for 10 minutes.
((Shaping))
6. Take one piece and form a rope with it. Roll the two ends in opposite directions (Roll one side of the dough away from you and the other side towards you to create tension.) Fold in half and lift it up, then it turns by itself, let it form 3-4 twists. Press the ends to seal them together.
((2nd Proving / Proofing / Rising))
Place each donuts on the parchment paper. Cover with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (40C/104F) for 20 min or until they have doubled in size. (You can use the proof function on your home oven!)
((Deep Frying))
7. Deep fry in oil at 170C (338F) until golden brown. Put the donut in a plastic bag with granulated sugar then toss to coat.


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