This month theme at masak bareng yuuk is kacang-kacangan (nut and bean). This is easy actually, because peanut, almond, cashew, mung bean, red kidney bean and others are like a staple ingredients that we always keep in our kitchen. In fact, I made this red kidney bean doughnut last month, right after this challenge was published. Sorry for the late submission...
Because this was my first attempt in making red kidney bean doughnut, I only made a small batches. The dough was soft but not that sticky, so it was easy to be handled. When it came fresh from the frying pan that morning, the doughnut was so soft. The taste of kidney bean was subtle. Event my children could not trace it, only that Rachel asked me what 'secret ingredients' in there that make spots in the doughnut... ah, she knows me so well, I always try to sneak 'something' in their foods...lol.
As usual I packed some of them to school and left these 7 doughnuts for the photo session. When I took these pictures at 11 o'clock, the doughnut was less soft and surprisingly the flavor of kidney bean was stronger than before. It was still good but I could say, this doughnut was best eaten warm. However, in the afternoon, the snack boxes came home empty. Rachel, Iban and Erin said they shared them with their friends. All said the doughnuts were delicious. Even Erin said that her friend requested her to bring again the very same doughnut the next day. So happy to hear that...
30 ml warm water
2 tsp instant yeast
75 gr red kidney bean
200 gr bread flour
25 - 50 gr sugar
10 gr milk powder
1 egg yolk
30 ml cold water
3 tbs oil
1/2 tsp salt
- Boil kidney bean until tender. Drain. Use a fork to mash it or process them in the food processor or blender. Add a little water to make it smooth like paste. Set aside.
- Dissolve yeast in warm water. Set aside.
- Combine mashed red kidney bean, flour, milk powder, sugar, and egg with a wooden spoon.
- When the yeast is already frothy, pour it into the mixture and knead until all are well blended. I used the mixer with the dough hook at low speed.
- Add oil (or margarine/butter if you like) and salt and knead again until the dough is elastic. Drop extra flour spoon by spoon if the dough seems too wet.
- Round the dough into a big ball and put in the greased big bowl. Cover with cling wrap or damp tea towel and let rise until double in size for about 60 minutes.
- Remove the dough to a floured table top. Punch the dough.
- Roll out the dough about 1 cm thick. Use a doughnut cutter to cut it into ring shape. Place them on a floured baking sheet. Cover and let them rise for 3 - 5 minutes. Fry them on a low heat until golden brown.
- Enjoy warm!