It is called easy peasy for a reason: you can whip up these little snacks only in one hour include preparation and cooking time, and there is no need to knead the dough to the elastic stage. Do notice that because of no kneading phase, the dough will be very soft and you will not be able to shape them like the normal donuts with hole in the middle, hence they are shaped in balls using two oiled spoons and drop directly to deep fryer. The ingredients for this recipe are simple as well, just your usual pantry staples.
Here are the ingredients:
- 2 whole eggs
- 50 grams of butter
- 50 grams of sugar
- 200 ml milk mixed with 1/2 sachet of instant yeast (about 6 grams)
- 300 grams of all-purpose flour
- 1/2 teaspoon of salt
In a bowl, mix the butter, sugar and eggs with a balloon whisk until all combined and then pour in the milk – yeast mixture, whisk well.
Shift the flour and salt into the liquid mixture then use a spatula to combine everything together, be careful not to over mix this batter.
Once everything is well combined, cover the bowl with a cling wrap and let it sit (preferably in warmer place) for about 30 minutes, or until the dough is twice the original size.
Heat up generous amount of oil (make sure it is enough to cover whole donut ball) in a pan with a low heat. Using two tablespoons, dipped in the oil before, to make little donut balls and deep-fry them until golden brown.
Let the cooked donut balls cool to room temperature before applying any toppings you like. I was planning to coat them in icing sugar mixed with green tea powder, but unfortunately I ran out of icing powder, therefore chocolate rices for my topping.