Doughnut-ing 2.0

I wasn't feeling very well today...gastroenteritis. So was on MC and was on bed (...and the restroom) the whole morning. By evening, felt a bit better and felt like making doughnut using a recipe that I got from kak CT Delima's page but I have altered it a bit.  This is my second time making this as I am very very impressed with the fluffiness and soft texture of the doughnut even after overnight in the fridge. Put it in the microwave the next morning for about 20 sec and it is still fluffy and soft. I even fried it half cooked and freeze it. And it is still soft! Thanks kak CT Delima. I guessed the use of egg in this recipe help to build it soft texture as we know eggs are leavening agent where it incorporates air in the batter and help it to rise.

Ingredients:
200gm lukewarm water
1/4 cup butter or margarine
2 tbsp caster sugar
2 tbsp condensed milk
1 packet of 11 gm dry active yeast
1 egg
1/4 tsp salt
500gm bread flour

Method:
1. In one big mixing bowl, pour the water and whisk together butter, sugar, condensed milk and yeast. Set aside for about 10mins to allow the yeast to activate.

 2.  Once the yeast bubbles, sift half of the bread flour into the mixture. Add the eggs and combine them using a metal spoon.

3. Sift the remaining flour into the mixture and knead by hand until it becomes a soft dough.

4. Remove the dough from bowl and invert it onto a lightly floured surface. Using a rolling pin, roll it into 1/2 inch thick. Shape it using a doughnut cutter or any shape that you like. Put them on a baking tray and let them rest for 20 mins or so.


5. Heat a frying pan filled with a lot of oil. Drop the doughnut one by one, not too crowded as they may doubled in size. Fry them until golden brown. Remove from the pan and let cool on rack.

6. Once cooled, sift icing sugar or caster sugar onto it, making sure it coated the whole doughnut.

7. Serve it!!