Super Awesome Doughnuts

I have been trying to perfect the doughnut recipe and I think I have. My partner told me they they taste just like store bought so they are better than just nice.  He is a harsh critic so when he say's things like that I know I have a winner.

These doughnuts are a burst of happiness in your mouth and you can literally use this recipe as base for any type of flavour you want. To date I have made gingerbread doughnuts, mint, basil and sage doughnuts, chocolate doughnuts and cinnamon doughnuts. 

BASE RECIPE:

 

Ingredients:

Doughnuts:

2 tsp yeast

3/4 cup whole milk, warmed

2 1/2 cups of plain flour

1/4 cup sugar

1 egg

1/2 tsp salt

3 tbsp butter

1/2 glutenous rice flour 

*If you wanted to make gingerbread doughnuts then add 2-3 tsp ground ginger, depending on how strong you like it.

*For mint, basil and sage doughnuts, infuse the herbs when you warm the milk for about 15 minutes then strain.  

Glaze: (you can use any type of flavouring, like ground cinnamon, not just chocolate,)

2 tbsp milk

2 tbsp chocolate powder (optional)

1 1/2 cups icing sugar

Method:

1) Mix the yeast with the warm milk. Milk should be blood temperature.

2) In your food processor, mixer or bowl combine the flours, butter, salt and sugar till mixture is like breadcrumbs.

3) Beat the egg and add it to the flour mix and whizz for a few seconds.Slowly add the yeasty milk and let the machine knead for about 5 minutes (or knead by hand for 10 minutes) If the dough is too sticky add a little bit more flour but don't over do it. 

4) Oil a bowl placing dough in and cover. Let it rise in a warm place until doubled the size.

5) Take dough out of the bowl and transfer to a lightly floured bench. Punch dough and knead for about 1 minute. Roll dough till it is approx 1.5cm thick. Cut out doughnuts with a cookie cutter and (I used a apple corer to cut out the center of each doughnut. Save the ball and let doughnuts and balls rise till double the thickness. 

6) Heat the oil in a large frying pan or deep fryer till a test piece of bread sizzles. Add four doughnuts at a time, cook till golden brown, being careful to keep an eye on them and turn them. 

7) Drain doughnuts on paper towel. Make the glaze and while still warm, dip the tops of the doughnuts and balls into the glaze and let set. Doughnuts can be stored in an air tight container for up to three days.

Mochi with a Strawberry, Watermelon Red Bean Paste filling

Today I created a Mochi for the first time. For anyone that doesn't know, a Mochi is a Japanese rice cake made of  glutinous rice. The rice is pounded into paste and molded into the desired shape or you can buy glutinous rice powder at the supermarket. While Mochi are eaten year-round, they are a traditional food for the Japanese New Year and are commonly sold and eaten during that time. You can fill the Mochi with a variety of fillings and even use it in soups. 

These are really easy to make and very tasty. I used a red bean paste to which i added watermelon and strawberries to it. I would suggest making the filling before making the Mochi skins as the skins take about 4-5 minutes to make. 

Here is the recipe:

Strawberry, Watermelon and Red Bean Paste

2 cups (Red Beans)Azuki Beans

1/2 cup sugar

1 cup warm water

1/2 cup hulled strawberries

1 cup chopped watermelon

(SOAK RED BEANS OVERNIGHT)

1) Rinse and wash your soaked red beans and then place into a large saucepan. Fill the pan with water till it just covers the beans and bring to the boil. Drain beans and then re-fill with water till beans are just covered again. 

2) Bring the beans back to the boil then turn the heat down to a simmer. Keep an eye on the bean mixture and add more water as needed. Don't fill it to far, only enough water to just cover the beans. Take the 1 cup of water and your sugar and mix together then set aside.

3) When the mixture is starting to look a little drier and the beans squish between your fingers. Add the strawberries, watermelon and sugar mixture and boil till you can see the bottom of the pan when you stir it. The whole process should take about an hour. 

4) Blitz the bean mixture for a few seconds in a food processor then chill till needed.

Now to make the Mochi:

(I used the recipe found at Bakingdom)

You can only use glutinous rice flour, there are no substitutions 

1 1/2 cups glutinous rice flour
1/4 cup sugar
2/3 cups water
2 drops red or green food coloring
1/2 cup corn flour

1) Combine the glutinous rice flour, sugar, water, and food coloring in a medium size microwave safe bowl. Stir the mixture until no lumps remain.

2) Cover the bowl loosely with plastic wrap ( it still works with out it) and microwave for 2 minutes. Remove from the microwave and throughly stir mixture. Re-cover and put back into the microwave for an extra 1 minute. 

3) The dough will start to inflate and expand while in the microwave. When it is done, it will expand then deflate as soon as you open the microwave door. dust your counter/board with corn flour
 and scrape the hot dough onto the surface. Be careful as this mixture is very hot and will cause burns if handled incorrectly!

4) Gently stretch the dough and flatten it with your hands. When you are satisfied cut into pieces and place 1/2 a tsp of red bean mixture onto the wrapping. Gently pinch the edges together to seal the Mochi.

5) Serve straight away or cover and it will keep for a day.