Crispy Donut | 脆皮甜甜圈

Introducing my latest recipe, the crispy donut. I’m sure everyone tried donut with cream, sugar or chocolate coating before. The crispy donut is something you may want to try, it is not overly sweet and it comes with a thin later of crispiness on the crust. If you eat it the next day, lightly toasting it up makes the crust taste even better.
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Sweet Stiff Starter
30g sourdough starter
90g high protein flour
40g water
20g sugar
Dough Ingredients
200g high protein flour
30g sugar
3g salt
1 whole egg + 1 yolk
80g milk
40g unsalted butter
All of the sweet stiff starter
Coating Batter
75g low protein flour
60g rice flour
15g sugar
1 tsp baking powder
140g cold water
1egg white (30g)
20g oil
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糖硬種
30克 天然酵種
90克 高筋麵粉
40克 水
20克 糖
麵糰材料
200克 高筋麵粉
30克 糖
3克 鹽
1 颗全蛋 + 1颗蛋黄
80克 牛奶
40克 無鹽黃油
全部糖硬種
脆皮粉漿
75克 低筋麵粉
60克 粘米粉
15克 糖
1茶匙 泡打粉
140克 冰水
1颗蛋白(30克）
20克食油
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查看更多我的食谱和视频
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Music used
Purpose by Jonny Easton
Link: • Emotional Piano - Purp...

[@katalinaj3450]

SO good to see you return. I finally master my sourdough with ears and beautiful oven spring. Now I am ready to do all the variations you teach here. Thank you!

[@autumn.kitchen]

Aww 🥰 thank you for sharing ur joy with me! Gambateh and enjoy ur baking 💪🏻

[@georgenoland5772]

I tried this and was very impressed. Texture is a carrier of flavor & sensation and this unique donut has exactly that. I can say nothing but great things about these donuts. Just a few suggestions that might help some of us that lack the digital dexterity of Chiew. I would recommend adjusting the wet dipping batter to 1 1/2 times the recipe. I found the amount in the recipe was exactly enough but I would have been more comfortable having a little spare to minimize the risk of deflating the dough in my attempts to adequately coat the last couple of donuts prior to frying. Also, next time I will look for another tool(s) to help transfer from batter to fryer as my hands were just not meant to perform that task well...maybe a couple of forks or something similar to help lift and drop the donut into the oil. Like every recipe that Chiew shares with us this recipe will leave you and your guests very pleased with it's unique crispiness and lite crunch....you are amazing Ms Chiew....so happy to have found you and your site.

[@autumn.kitchen]

Thank you so much for your feedback. Totally agree, more batter makes it easier to do the coating 😊. Appreciate your feedback ❤️ as for the tool, use whatever that ease your job 😉.

[@yukleniyor...6711]

Mutlaka deneyecem çok güzel olmuş❤😊👍

[@autumn.kitchen]

Thank you

[@IslasMiss]

Beautiful and so creative!! Much love and respect from Europe ❤ Will try to prepare this to my husband tomorrow!!

[@autumn.kitchen]

Thank you 🥰

[@simone208]

Wonderful as usual! I will certainly prepare this recipe soon. Thank you for one more video. From Brazil.

[@autumn.kitchen]

🤗🥰thank you for watching

[@j0r06]

Wow 😯 realmente se ve delicioso! Excelente video y explicación 👌 definitivamente lo haré!! Gracias por compartir tu conocimiento y valioso tiempo con tus excelentes recetas. Bendiciones 🙏

[@autumn.kitchen]

Thank you 🥰

[@stellagoh249]

Hi, May i know what is the SSS 1:1 fed ratio for this recipe. I prefer 1:1 ratio due to time concern. Thank you. Love your recipe…

[@autumn.kitchen]

for 1:1 ratio sss 75g starter 75g flour 20g water 15g sugar

[@veragak9072]

Da li se može dobiti recept startera prevedeno na Srpski

[@autumn.kitchen]

I’m sorry I do not speak Serbian

[@evevarela3091]

Hola Autumn buenas tardes espero en DIOS te encuentres muy bien, seria maravilloso que me pudieras resolver una duda, como es una formula de 100Gr MM solida (hidratada al 47/50%) te lo agradeceria mucho

[@autumn.kitchen]

I’m sorry i don’t really get your question

[@veragak9072]

Da li ima prevod na Srski