Thursday, September 28, 2017

Less Knead Doughnut

Unusual of me is making something that I was awful like bread, doughnut. I wasn't really good in kneading the dough and anything related to yeast because I have weak hands (most probably I don't like to wait- time consuming LOL). One fine day, I want to eat doughnut and after eyeing on a cooking group in facebook plus a recommendation of using this recipe by a friend, so, I courage myself to do it by hook or by crook. As you can see picture above, that is the outcome. It's soft, full of flavour and I'll show you another picture on how I eat this doughnut. 

Less Knead Doughnut


3 cups of All purpose flour ( Popular brand in Malaysia: Sauh)
1 packet of Dry yeast (mauripan)
1 cup of Warm Water
2 tbsp of Sugar
2 tbsp of Condensed milk
Pinch of Salt
2 tbsp of Margerine


1. In a bowl, put dry yeast, condensed milk, sugar and warm water. Mix it and put it aside in 5- 10 minutes depending on your kitchen temperature so the yeast can be rises.
2. Take another bigger bowl, gather the flour, margerine and pinch of salt. Mix it.
3. Take the yeast and pour in mixture of flour. Mix it and knead it for awhile and if too watery, add flour. The mixture is sticky - maybe of using condensed milk but it's ok. Put a clean slightly wet cloth on top of the dough or spray little bit of water then put the cloth. Let it rise about 40 minutes.
4, The dough will be 2 times bigger than before. Punch the dough to let out the air, knead it and roll it. You may use doughnut cutter or any cute cutter. Put them aside and let it rise before fry.
5. We Malaysian love to coat doughnut with caster sugar or for dip it into spicy anchovies sambal.

Spicy Anchovies Sambal


1 cup of Blended dry chilies (make sure the chilies is spicy or you can buy ready made blended chilies)
1/2 or 1 cup of chopped Red Onion (depends)
1 cup of Fried Anchovies
3-4 slice of Ginger
2-3 cloves of sliced Garlic
A pinch of Salt (if your anchovies is already salty, prefer not to add salt)
1 tbsp of Sugar (depends on how you like your sambal)
Half of Tamarind Peel


1. Pour oil into your pan and when it is ready, pour the blended dry chilies. Stir it until you can see the chilies change colour a bit. Put garlic, ginger, anchovies and stir it again.
2. Put tamarind peel, sugar and red onion and stir them well. Your sambal is ready to eat.

My other preference topping on doughnut

I never try this out eating my doughnut but I must say this, it's tasty. 
I use blackcurrant & peanut butter jam as topping to my doughnut.
On a cooking group, they put chocolate chips/ cheese inside the doughnut so when you fry them, the chocolate will run into your mouth.

Love 💓💓💓,
diana the food lover

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