Crispy Five-Grain Donuts

Name: Crispy Five-Grain Donuts
Prep time: 2 h 30 min
Cook time: 15 min
Total time: 2 h 45 min
Cuisine: Chinese
Ingredients: 418 g bread flour (high-gluten flour); 104 g five-grain flour (needs to be soaked for 30 minutes); 18 g yeast; 16 g milk powder; 10 g salt; 42 g whole egg; 63 g fine granulated sugar; 266 g water; 63 g shortening (added later); crispy batter (refer to crispy batter recipe), to taste

Prepare donut dough with multi-grain flour, ferment, fry, then coat in a crispy batter and deep-fry again.

2h 45m

Easy

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Ingredients

bread flour (high-gluten flour) 418 g

five-grain flour (needs to be soaked for 30 minutes) 104 g

yeast 18 g

milk powder 16 g

salt 10 g

whole egg 42 g

fine granulated sugar 63 g

water 266 g

shortening (added later) 63 g

crispy batter (refer to crispy batter recipe) to taste

Instructions

Preparation

Soak the five-grain flour in cold water for 30 minutes to soften it; mix all crispy batter ingredients together and set aside.

Mixing and Fermenting

Place all materials except the shortening into a steel bowl and mix into a dough, then add the shortening and mix until gluten develops. Let it rest for the first fermentation for 90 minutes.

Dividing and Resting

Divide the fermented dough into small dough pieces of 60 g each, roll each into a ball, and let them rest for 15 minutes.

Shaping

Use your finger to poke a hole in the center of each rested dough ball, shape into a donut form, and let them proof for a final 7 minutes.

First Fry

Fry the donuts in 180°C hot oil until golden brown on the outside, then remove and drain the oil.

Coating and Second Fry

Let the fried donuts cool, dip them evenly in the crispy batter, then fry them again in 180°C hot oil until golden brown on the outside. Remove and drain the oil before serving.