Still on the topic of Durian.. this time using Durian as a filling for my doughnuts. I always make my doughnut using the recipe I found in the “River Cottage Handbook”. I absolutely adore Hugh Fearnley-Whittingstall.. anyway, here is the recipe.
Doughnuts500 gm all purpose flour 200 ml milk (slightly warm) 100 gm unsalted butter, at room temperature 100 gm castor sugar 2 eggs 5 gm of powdered yeast 10 gm salt
Method - the best is to use a mixer with a dough hook, coz the dough is sticky and soft. It is super simple, just put everything in the mixer and knead on medium speed for about 10 minutes. Then, take a big bowl and rub veg oil all over. Put the dough in the bowl and let it rise till it is double in size. You can cover it with a lose cloth or cling wrap the bowl. Then, pinch out (about 40 gm) and shape into balls. Leave to prove again till double its size.
Finally, fry the doughnuts using slow fire, turning frequently so it is brown all over. Check to see the insides are cooked. Remove from the fryer and let the doughnut cool for a while. Dust with castor sugar. Cut a slit and pipe or spoon in the Durian filling.. consume immediately.
The filling I used is the same as in the Durian Crepe. Just a mixture of whipped cream and durian flesh. This time slowly mix the two ingredients together. I didnt use any specific measurement. But here’s a recipe for the durian filling found at Kuali.com.
100g durian flesh
30g whipping cream
Pinch of salt
1 tbsp icing sugar
The doughnuts made using this recipe is soft, and when its hot, it is crunchy on the outside.. You’ll love it. There are many methods of making bread, and sometimes we hear that you shouldn’t mix salt together with yeast. Well, it seems that this is not a problem after all. Not much difference on the outcome. So I will just stick to the simpler method of making bread.
Till the next post, take care and thanks for visiting.