Donat Singkong (Cassava Doughnut)

This doughnut was the last dish from my yellow cassava series these 2 weeks. Soft and less chewy, just as good as other doughnuts I ever made. 

Donat kacang merah (Red kidney bean doughnut)

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...

Sweet corn bun and doughnut

This was my third time making sweet corn bun. The first was long long time ago. I didn't remember who's recipe I used, but I remember the process. I used 200 gr corn kernels, the recipe stated to crush half of it and knead it with other ingredients to make the dough. Then combined the other half after the first fermentation. But my already elastic dough became wet again after I added the corn kernels. I had little experience with bread making at that time, it made me confused. I found it difficult to be handled. Despite that difficulty, my bun was surprisingly soft and rose well. 

The second time was about 3 weeks ago. My husband and 3 of my children went to Jogja to visit my sister in law while I had to stay at home with my youngest daughter. I made the buns for welcoming them back home. That time I just used the crushed corn and skip the corn kernel. It was really good. But because I didn't strain the corn then we could feel the hull when we bite the bread. I thought I crushed it too smooth until it resemble sweet corn puree. The puree blended well with other ingredients leaving the hull around the bread.

So this time, I pushed the corn puree through a strainer. I only used the juice and discard the hull. Now, the bread was clean from the hull and just feel like any other bread. It was soft and sweet. The taste of the corn was so light, almost undetectable. You can't probably even notice that there is corn inside it. But surely you will get all the goodness of corn in every bite.

Actually I had some spare corn kernels for the fillings. I wanted to sprinkle the kernels at the shaping stage (after we divide the dough into smaller portions). But my children ate them all. so I just grabbed cheddar cheese instead. Because my children really love doughnut, I used half of the dough to make doughnut. Just like the bread, the doughnut was also really good.

Then, it all depends on you. If you like the corn bites sensation, just crush the corn lightly and also sprinkle some corn kernels as the filling but if you prefers a clean one like the ordinary bread, strain the puree and skip the corn kernels addition.

Ingredients

1 tbs instant yeast
100 ml water
200 gr corn kernels, steamed
500 gr bread flour
3 tbs milk powder
100 gr sugar
2 egg yolks
3 tbs oil or 50 gr butter/margarine
1/2 tsp salt
50 gr extra bread flour, use as needed
50 ml extra water, use as needed
grated cheddar cheese for filling and sprinkling
1 egg yolk for the egg wash

Method

• Dissolve yeast in 50 ml warm water. Set aside.
• Blend  corn with another 50 ml water. Strain and discard the hull.
• Combine corn, flour, milk powder, sugar, and yolks with a wooden spoon.
• When the yeast is already frothy, pour it into the mixture and knead until all are well blended. We can use the mixer with dough hook or just our hand.
• Add oil or margarine/butter if you like and salt and knead again until the dough is elastic. Drop extra flour and or water little by little if the dough seems to wet or dry.
• 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.
• Punch the dough. Knead again briefly.
• cut the dough into 35 gr each, roll it into a ball and place it in a greased 22x22 cm baking tin.  It yield 16 buns. Set aside the rest of the dough for doughnut.
• Flatten the dough, fill with the filling and roll it again.
• Cover and let rise again for another 60 minutes or so.
• Take the rest of the dough. Roll it out with a rolling pin. Cut using mini doughnut cutter. Place the doughnut on a greased baking tray. Cover .
• Heat oil on the frying pan. Fry doughnut on a low heat until golden brown.
• Back to the bread. Heat the oven. Brush the bread with egg yolk and sprinkle with grated cheddar cheese. Bake until golden brown.
• Enjoy!

Got a thumb up, yeay...

I am submitting this post to little thumbs up event this month with corn theme, organised by Zoe of bake for happy kids, Mui mui of my little favourites DIY Esther of copy cake kitchen. Wanna read other participants' post? please see this post.

potato doughnut, again!

It is always a favorite, a soft potato doughnut. Never get bored to eat it more and more and more ...

This was a modification of the donat kentang recipe I have tried before. I used egg yolks only instead of the whole egg and added milk powder. It was much much much better, softer and tastier ... Love it!

Donat dan roti kentang (potato doughnut and bread)

Whoaa...I haven't post this entry yet. What a shame, it should be around June or July, before  the pumpkin donut entry. Because the pumpkin donut is a variation of this recipe. I realized about this late entry when my children wanted to make this potato donut again and search the recipe here.
'Mom, where is the donut recipe?' Rachel, my oldest daughter asked me
'There, under the donut label' I answered
'No mom, there are only pumpkin, tape, and ubi ungu...I mean the potato donut'
'Let me check, I am sure I already write it long long time ago'
And it's true...it was not here. I then checked all the entry and found it, still in a draft...oh my!
So, I posted this entry today... the Wied Harry's potato donut recipe. I doubled the recipe but fried half of it for the donut and bake another half for bread ^^

Donat labu kuning (Pumpkin doughnut)

It was in the middle of a long holiday. My children seemed to start getting bored. All toys were played, all books were read. What else? They asked. How about cooking something? I suggested. A cake, bread, cookies, donuts, or something traditional?  I gave them options. Donuts! They shouted together. OK then, pumpkin donuts it was...

Ingredients:

5 tbs warm water

1/2 sachet instant yeast

1 egg yolk

150 gr pumpkin, steamed and mashed

2 tbs sugar

50 ml oil

200 gr bread flour

100 all purpose flour

1/2 tsp salt

Methods:

Dissolve the yeast in the warm water. Leave for 10 minutes.

Place the yeast mixture, yolk, mashed pumpkin, sugar, oil and flour into the bread bucket of breadmachine. Select the dough menu and press start. After the ingredients come together add the salt. Wait until the machine beeps.

Remove the dough to a floured table top. Punch the dough. Roll it out. Use a donut cutter to cut it out into a ring shape. Place them on a floured baking tin. Cover and let them rise until they are doubled in size.

Fry on medium heat until golden brown. 

Donat tape (Fermented cassava doughnut)

I found the recipe for this tape singkong or fermented cassava donut in ncc-indonesia website. It looked like any other donut, ring-shaped with sugar coating. But I believed that this donut would taste different. Tape singkong never fooled me. It made my cakes taste beautifully unique. And it did the same with this little donut. The flavour of the tape singkong is present but not overwhelming. This donut really is pretty tasty, light and fluffy. Everybody loves it. Thanks NCC!

I made only half of the recipe. I divided all the ingredients into 2. Here is the original recipe with mine is in the brackets:

Ingredients
175 ml cold water (85 ml)
1 egg (1 egg yolk)
200 gr tape singkong, mashed (100 gr)
40 gr margarine (20 gr)
1 tsp salt (1/2 tsp)
400 gr bread flour (200 gr)
100 gr all purpose flour (50 gr)
1/2 tsp baking powder (1/4 tsp)
20 gr milk powder (10 gr)
40 gr sugar (20 gr)
11 gr instant yeast (6 gr)

Methods

• Place The ingredients in the above order into the bread bucket of breadmachine. Select the dough menu and press start. Watch the dough, if it is too wet, sprinkle a bit more all purpose flour. Wait until the machine beeps.
• Remove the dough to a floured table top. Punch the dough. Roll it out. Use a donut cutter to cut it out into rounds. Place them on a floured baking tin. Cover and let them rise until they are doubled in size.
• Fry on medium heat until golden brown. Dust with sugar.

Source: NCC Indonesia

Donattelo (Purple sweet potato doughnut)

My children are huge fans of donut. They love donut with all kinds of toppings and fillings. Realizing that donut is not an ideal food to eat, I always refuse to make it. But last sunday, I was no longer able to ignore their cravings... At least, homemade is better, right? because it is a heartmade!

Ingredients
150 ml cold water
1 egg (I used 2 egg yolks)
30 gr margarine
150 gr purple sweet potato, steamed and mashed
300 gr bread flour (I used 350 gr or a bit more if the dough seemed too sticky)
15 gr milk powder
1 tsp salt
35 gr sugar
6 gr instant yeast
oil for frying
150 gr white cooking chocolate and coffee for toppings (sugar for coating)

Methods

• Place The ingredients in the above order into the bread bucket of breadmachine. Select the dough menu and press start. Wait until the machine beeps.
• Remove the dough to a floured table top. Punch the dough. Roll it out. Use a donut cutter to cut it out into rounds. Place them on a floured baking tin. Cover and let them rise until they are doubled in size.
• Fry on medium heat until golden brown. Dust with sugar.

source: sajian sedap