Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon active dry yeast
- 1/2 teaspoon salt
- 1/2 cup warm milk
- 2 tablespoons unsalted butter, melted
- 2 egg yolks
- 1/2 cup kaya jam
- Vegetable oil for frying
- Powdered sugar for dusting
Special equipment needed:
- Deep fryer or large pot for frying
- Doughnut cutter or 3-inch round cookie cutter
- Piping bag or plastic bag with a corner snipped off
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix well.
2. In a separate bowl, whisk together the warm milk, melted butter, and egg yolks.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour or until it doubles in size.
6. Punch down the dough and roll it out to a 1/2 inch thickness.
7. Use a doughnut cutter or a 3-inch round cookie cutter to cut out doughnuts. Use a smaller cutter to cut out the centers.
8. Place the doughnuts on a floured surface and let them rise for 30 minutes.
9. Heat the vegetable oil in a deep fryer or large pot to 375°F.
10. Fry the doughnuts in batches for 1-2 minutes on each side until they turn golden brown. Drain on a paper towel-lined plate.
11. Fill a piping bag or plastic bag with a corner snipped off with kaya jam.
12. Insert the tip of the piping bag into the center of each doughnut and squeeze in the kaya jam.
13. Dust the doughnuts with powdered sugar and serve warm.
Time:
Preparation time: 1 hour 30 minutes
Cooking time: 10-15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
Makes 12 doughnuts
Nutritional information:
Calories: 220
Fat: 8g
Saturated Fat: 2g
Cholesterol: 50mg
Sodium: 120mg
Carbohydrates: 32g
Fiber: 1g
Sugar: 10g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or cake flour.
- Granulated sugar can be substituted with brown sugar or honey.
- Active dry yeast can be substituted with instant yeast.
- Kaya jam can be substituted with any other jam or spread of your choice.
Variations:
- Add a teaspoon of cinnamon or nutmeg to the dough for a spiced flavor.
- Use chocolate spread or peanut butter instead of kaya jam for a different filling.
- Dip the doughnuts in melted chocolate or glaze for a different topping.
Tips and tricks:
- Make sure the oil is hot enough before frying the doughnuts to prevent them from becoming greasy.
- Use a slotted spoon or spider to remove the doughnuts from the oil.
- Don't overfill the piping bag with kaya jam to prevent it from bursting.
Storage instructions:
Store the doughnuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the doughnuts in a 350°F oven for 5-7 minutes or until they are warm.
Presentation ideas:
Serve the doughnuts on a platter with a dusting of powdered sugar and a drizzle of chocolate or glaze.
Garnishes:
Garnish the doughnuts with fresh berries or whipped cream.
Pairings:
Serve the doughnuts with a cup of coffee or tea.
Suggested side dishes:
Serve the doughnuts with fresh fruit or a side of yogurt.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the dough doesn't rise, make sure the yeast is fresh and the dough is in a warm place.
- If the doughnuts are greasy, make sure the oil is hot enough before frying.
Food safety advice:
Make sure the oil is not too hot to prevent burns. Use caution when filling the piping bag with hot jam.
Food history:
Kaya jam is a popular spread in Southeast Asia made from coconut milk, eggs, and sugar. It is commonly used in desserts and breakfast dishes.
Flavor profiles:
The doughnuts have a sweet and slightly nutty flavor from the kaya jam filling.
Serving suggestions:
Serve the doughnuts warm for the best flavor and texture.
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