Twisted Donut (Korean Donut)

(pic:ctto)

INGREDIENTS:

220g Bread flour

100g glutinous rice flour

30g sugar

5g salt

5g yeast

150ml milk

60ml water

35g butter

DIRECTIONS:

1. Put 220g bread flour, 100g glutinous rice flour in a bowl and mix. Then make 3 holes on the flour mix and put 30g sugar, 5g salt, 5g yeast on each hole.

2. Add 150ml milk, 60ml water and mix well.

3. When the dough is consolidated into one loaf, add 35 g of butter and knead until the surface is smooth.

4. Cover the dough with plastic wrap. Then put it in a warm place for 1st fermentation. Leave it for 1hour.

5. Once the 1st fermentation is finished, knead the dough to get the gas out of it. Then divide them into 10 pieces and roll them into round shapes. Then allow them for ferment for 15minutes at room temperature.

6. After the fermentation is completed, push it to a certain thickness by hand and then fold it in half to form a twisted pretzel shape.

7. Put the doughnuts in a warm place for 2nd fermentation about 30~40minutes.

8. Fry the doughnuts at 180°C oil until both sides turn into light brown.

9. Right after they are fried, roll them on top of sugar to finish the doughnuts.