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Ingredients ================== * 250ml Water * 1/4 teaspoon Salt * 125g All-Purpose Flour, sifted * 250ml Oil * Icing Sugar or Cinnamon Sugar for dusting How to make Churros ========================= 1. Put flour in a heatproof bowl and set aside. 2. Combine water and salt in a saucepan. 3. Bring it to a boil. 4. Pour it over the flour. 5. Stir till a smooth dough is formed and it separates from the sides of the bowl. 6. Spoon the dough into a pastry bag with a large tip. 7. Pipe into hot oil. 8. Alternatively, pipe on greased and floured baking paper. 9. Deep fry till golden yellow. 10. Drain on paper towels. 11. Dust with icing sugar. Note: It's too soft to pick up the piped dough. So pipe directly to the hot oil will be easier. Or you can piped it on a floured baking paper then slip it to the hot oil.

Ingredients: (Makes one platefull) =================================== Vegetable or Olive Oil 1 cup water 1/2 cup margarine or butter 1/4 teaspoon salt 1 cup all-purpose flour 3 eggs 1/4 cup sugar 1/4 teaspoon ground cinnamon (optional) Prepare to fry the churros by heating oil in a pan (1 to 1&1/2 inches) to 360 degrees F. To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture. Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile o...

Ingredients ================= 250ml Milk 15g Sugar 3g Salt 60g Unsalted Butter 125g Flour 20g Egg Yolk 100g Egg White 1g Bicarbonate of Soda Sugar Coating 4g Cinnamon powder 100g Sugar Method: ========= Heat milk sugar salt and butter Once it’s boiling, add in flour and stir until it does not stick to the pot. Remove from heat, transfer to a mixer and add the egg yolk. With a wooden spatula, slowly stir in in the egg white until desired consistency Add bicarbonate of soda and stir evenly. Rest batter in refrigerator. Pipe into deep fryer. Toss fried batter into cinnamon powder and sugar. Notes: ========== Before starting the process, remember to sieve the flour first. Placing the batter in the fridge relaxes the dough and ensures a firm dough for betting piping. You can leave the batter in the fridge either for an hour, or up to overnight. Leave the dough inside longer for better results. The pipe determines the shape of your Churros. A bigger pipe eq...

Ingredients: (A) 300 gm bread flour(high protein flour) 200 gm plain flour 5 gm salt 60 gm sugar 20 gm milk powder 1/2 tbsp baking powder 31/2 tsps instant yeast (B) 2 egg yolks 280 ml cold water (C) 50 gm shortening Topping: some melted chocolate. Method: Mix (A) till well blended. Add (B) and knead to form a dough. Add (C), knead to form a smooth dough. Cover the dough with wet cloth and leave it to prove for 45 minutes, or till it doubles in size. Here is how I prove my dough. Mould it into a ball then let it rest for 15 minutes. Roll it out into a thin sheet about 10mm thick, then cut it with a round cutter. Use scissor to clip the surface ,to make the thorns. Place uncooked doughnuts onto a lightly flour baking tray and cover with a wet cloth,leave it to prove for 35 minutes. Deep fry doughnuts in hot oil till golden brown.Dish up and let it cool. Filling : 100 gm whip topping cream. 125 gm durian flesh Methods: Whip the topp...

My first try on doughnuts!!! Shaping the doughnuts... This version aka recipe's doughnuts is not that soft??!! , or maybe perhaps is bcos of the controlling of the flame during frying time cos my later batch of doughnuts finally turns out nice tone! Must fry in low flame, if not doughnuts will turn out like cao tao doughnuts!!! Doughnuts with white chocolate and chocolate sauce! Doughnuts with white chocolate and chocolate chips! Ingredients: ================ (A) 300 gm bread flour(high protein flour) 200 gm plain flour 5 gm salt 60 gm sugar 20 gm milk powder 1/2 tbsp baking powder 3 1/2 tsp instant yeast (B) 2 egg yolks 280 ml cold water (C) 50 gm shortening ============ Topping: ============ Melted chocolate ============ Method: ============ Mix (A) till well blended. Add (B) and knead to form a dough. Add (C), knead to form a smooth dough. Cover the dough with wet cloth and leave it to prove for 45 minut...

Glaze ============= 2 1/2 cups powdered sugar 1/4 cup water 2 tablespoons honey VARIATIONS: ================ Maple Glazed Doughnuts: Omit Glaze in recipe. Stir together 2 cups powdered sugar, 1/2 cup pure maple syrup or maple-flavored syrup and 1 teaspoon vanilla in small bowl. Dip warm doughnuts into glaze; place onto cooling rack to set. Serve warm. Powdered Sugar Glazed Doughnuts: Omit Glaze in recipe. Stir together 2 cups powdered sugar and 4 to 5 tablespoons water in small bowl. Dip warm doughnuts into glaze; place onto cooling rack to set. Serve warm.

Ingredients: ================== 1.5 kg Plain flour 33 gm Instant yeast 75 gm Marjerin 120 gm Castor sugar 1 1/2 large eggs 45 gm Milk powder 15 gm Salt 15 gm bread softener/improver 140 gm shortening 7.5 gm baking powder 750 gm tap water (weigh the water to 750 gm) 1 tablespoon Ovalette Method: ============= Mix all ingredients except the shortening and marjerin into a mixing bowl and knead till a sticky dough is form, add in the shortening and marjerin and continue kneading till a smooth non stick dough is form. Take the dough out and rest for 5 minutes Roll the dough out on a floured surface into 1.5cm thickness and cut with a doughnuts cutter Place doughnuts in a floured baking tray and lightly sprinkle some flour on top,then prove for about 1 1/2 hours or till double in sizes. Fried doughnuts in low fire(turn frequently) till light golden colour Coat with castor sugar. Serve warm or cool

This doughnut recipe is quite huge. You can half the amount. This doughnut has a soft texture and is well liked. It remains soft even after 3 days. Ingredients: ================== 5 eggs 20g salt 320g butter or margerine 1/2 tbsp condensed milk 1 tsp baking powder 3kg high gluten flour(bread flour) 60g instant yeast 1200 ml water Method: ============== 1. Lightly mix 1 - 8 using a dough hook. Add in 9 at medium speed (no. 4) for 10 minutes 2. Roll out flat and cut out with doughnut cutter. 3. Deep fry in oil until golden brown and roll in sugar immediately.

Ingredients: ------------------- 250g plain flour, sift 1/4 tsp salt 150ml warm UHT milk 30g fresh yeast 2 1/2 tbsp castor sugar 1 egg, lightly beaten Enough oil for deep-frying Method: Put sifted flour, salt and sugar in a mixing bowl. Mix well, then make a well in the centre. Combine yeast and milk together then set aside for 3 to 4 minutes to allow milk to turn frothy. Pour frothy milk into the flour gradually, then add egg. Mix well and knead into a dough. Cover with a slightly damp tea towel and set aside to rise for 35 to 45 minutes or until dough doubles in size. Press down dough and knead lightly. If dough is too sticky, add an extra 100g to 125g plain flour and mix until smooth. Roll out dough on a lightly-floured surface to about 2cm thick. Cut out dough with a doughnut cutter. Place cut-out doughnuts aside for 40 to 45 minutes or until they have risen. Deep-fry doughnuts in hot oil until golden brown. Drain well on absorbent kitchen paper. Dredge i...

Ingredients: ---------------- 300 gm bread flour 200 gm plain four 60 gm sugar 10 gm salt 20 gm milk powder 1/2 tbsp baking powder 3 1/2 tsp instant yeast 2 egg yolks 280 ml cold water 50 gm butter or shortening Method: ---------- In a bowl, put in all ingredients except butter and salt. Mix to form a dough (about 2-3 mins). Add in salt and butter and continue to knead at high to medium speed. Knead for about 5 mins, do the stretch test to see if dough is ready. Flour your tabletop with some bread flour, take dough out and round it up into a ball and cover with a plastic wrap for about 1 hour to rise. After 1 hr, divide dough into small portion (abt 10-15 gm per portion). Roll into a small round ball using your palm on the tabletop. For those who wants a bigger donuts instead of the mini ones, divide into bigger portion, maybe like 30 gm and do the same until you finish up all the dough. Cover it and leave it to prove for another 35 to 40 mins. Hot some oil in a pot ...