Cream donuts

Cream donuts

Ingredients

6 cups of cake flour
1 packet of instant yeast , 10 grams
3 teaspoons of baking powder
1 large egg
1/2 a cup of castor sugar
1&1/2 teaspoons of salt
1 tablespoon of vanilla essence
2 tablespoons of melted butter
250 ml of lukewarm water
250 ml of lukewarm milk

Method

Mix all ingredients together to form
A soft dough. Knead for 8-10 minutes using some oil on your hands to prevent from sticking. Allow to rise for one hour and 30 minutes or double in size. Keep near a warm place covered.

Knock down the dough and make small ball shapes. Ensure that you oil your hands and your surface when doing this - Allow dough shapes to rest for a few minutes and rise a bit. 
In a pot heat 1 litre of cooking oil and deep fry doughnuts till brown on a medium to high heat turning the doughnuts so it can cook and brown evenly.

Dunk in sugar syrup and, fill with sweet vanilla cream and strawberry syrup or pulp and sift over icing sugar, dust with coconut, or cinnamon sugar.

Syrup water - 1 cup of water cooked with 2 cups of sugar and 2 sticks of cinnamon until syrup thickens slightly. Just dunk the doughnuts once into syrup to maintain the crispy exterior.

Vanilla cream

250 ml fresh whipping cream 
1 teaspoon vanilla essence
2 tablespoons of icing sugar

Whip all ingredients together till stiff peaks form.

Tip - The amount of liquid to make a soft dough will vary, so add the liquids slowly and incorporate and use your hands to feel if dough is too wet or too dry. If the dough is too dry you will end up with a heavy and tight textured doughnut. So add a bit more liquid when this happens. Too wet, add a few tablespoons of flour ...not too much as you want a soft dough.

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