How to make hollow bread (hollow donut)
Ingredients:
400g all purpose flour (390g for the dough, 10g to dust the working surface (= total 2 ¾ cup)
210 ml luke warm water (=7.1 Fl. Oz)
70g sugar (1/3 cup)
1 tsp salt
1 tsp instant yeast
1 tsp baking powder
3tbsp sesame seeds
Directions:
Stir well 1tsp instant yeast and 1tbsp sugar into 210ml luke warm water. Leave for 5 míns.
Mix sugar with baking powder, flour, salt.
Mix the yeast mixture into the flour mixture, then add 1 tbsp vegetable oil.
Knead into a soft dough (10mins on lowest speed with kitchen machine or 20mins by hand)
Cover with plastic wrap and let the dough rest in a warm place (eg. in the oven with the oven light on.) for at least 1 hour until the dough double in size.
Take the dough out and knead for one minute. Then divide the dough into 8 or 16 balls.
Roll the ball in the sesame seeds. Cover with a slightly damp cloth and let it rest again for 20mins or longer.
Roll the balls into round pieces, about ¼ inch thick (0.5cm).
Heat a frying pan with enough oil to fry (at least 2 inches high). Slide a piece of flat dough into the oil and it will start to float. Gently flip it over continuously many times with chopstick and it should puff up. Keep flipping & frying until golden. Place on a rack or strainer to drain off the excess oil
When the donut cools down, it may become flat. But when you tear it out, you see the big pocket inside. It is important that you let the dough rest long enough to get the puffing effect..
FAQ: Why are my donuts not hollow?Answer: Making this requires some experience. You need to note the followings:
– The yeast is activated with luke warm water at around 32-38°C / 90-100°F
– You rest the dough in a warm place (37°C/ 99°F) for 3 times: first time after kneading (for 1 hour), second time after dividing the dough and dip in sesame for 15-20 mins, third time before deep-frying for 10 more minutes
– You need to use lots of oil, at least 5cm / 2 inches high
– Deep-frying oil is hot at 175°C / 350°F.
