I adapted this recipe from one of my Delicacies of China Town cookbook.I found this recipe is a real keeper if you're interested to make donut.The texture is fine and soft.Even after 2 days the donut is still very soft.I intended to use panko(bread crumb) for the coating but unfortunately I don't have any panko at home.What I had in my pantry is sweet coconut flake. So sweet coconut flake I used.
180 gm high protein flour(bread flour) plus extra for dusting
70 gm low protein flour (boa flour)
200 gm granulated sugar or caster sugar
10 gm milk powder
5 gm baking powder
5 gm instant yeast
120 ml water
40 gm butter
1 cup sweet coconut flake or panko (bread crumb)
12 chicken or beef hot dog
2 cups cooking oil
1:Combine all (A) ingredients in mixer using dough hook to mix all the ingredients until well mixed.Knead the dough until smooth and elastic dough is formed.Add in butter.Knead again until well combined.Rest for 30 minutes at kitchen top cover with wet paper towel.
2:Roll out the dough and cut each dough for about 50 gm each.*Sprinkle some flour on the counter top*Roll the cut out dough in long shape.Wrap the dough around the hot dog.Roll the wrapped hot dog on sweet coconut flake.*if it's doesn't stick sprinkle some water on the dough*Repeat the same procedure until all the dough finish.
3:Leave the hot dog donut to rise until double size.Prepare oil in fryer at medium heat.Deep fry hot dog donut until golden in color.Remove and drained on paper towel before serve warm.
hot dog and dough
proofing double size