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# Super Soft HONEY DONUTS
From this one recipe, we can get about 24-25 donuts at 45 g weigh each.
Ingredients
* About 260-280 ml lukewarm liquid milk (as needed)
* 3 tsp Instant Yeast
* 3 Egg Yolks
* 550 g Cake flour
* 1 tsp Baking Powder
* 45 g or 3 tablespoons of Honey
* 70 g or about 3 tablespoons of butter or margarine
* A pinch of salt
Note it …!
// To speed up the kneading process when you knead the dough with hand to get it smooth elastic.
Once you’ve kneaded the dough until smooth, please leave it for a little while about 20 minutes for proofing.
Then knead it again until smooth.
And finally you can shape/round them.
Then let them to proof for once more to expand before frying.
Good luck …
// For the use of the water, it’s dependable.
Because the nature of the honey to the dough is rather tough.
So sometimes at the beginning the water dose is just right but then it turns out the dough is still not flexible and tough.
Therefore, make sure the mixture is a bit soft at the beginning. Because once it’s already smooth elastic the dough will be smooth and not sticky.
// If you make half the recipe, then you also need to divide all the ingredients by half.
And for the use of egg yolks, you may use 1 or 2.
The most important thing is: you have to properly adjust the amount of water.
So, if one full recipe need about 340 ml water (the amount of water plus 3 egg yolks) then because 1 egg yolk weighs about 20 grams, so if you make half the recipe then we need about 170 ml of water.
So, if you make half a recipe, then only use 1 egg yolk and the water is at about 150 ml.
But if you use 2 egg yolks, then the water dose should be around 130 ml.
I hope it's clear enough.
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