Yam Buckwheat Baked Yeast Doughnuts

Ingredient

Method

Dough: 200g high protein flour 100g low protein flour 10g buckwheat flour 70g sugar 1 tsp salt 2 tsp instant yeast + 90ml water 100g milk 2 tsp apito yam 30g butter Topping: A: 100g Confectioners' sugar 1 tbsp glucose syrup, appr 15g 10ml milk/water 10g butter, soften 5ml lemon juice B: 1 drop of purple food coloring C: some dessicated coconut

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 20-30 minutes until elastic. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 5 minutes. 3. With a rolling pin, roll out half of the dough to about ½″ thickness. Cut with a doughnut cutter. ( Lets rest for 10-15 minutes if the dough not easy to roll out and "pull-back" to relax the gluten. ) 4. Place each doughnut on the tray in the oven to rise the doughnuts until doubled in size about 30 minutes. 5. Bake at 180 degree Celsius for 10-15 minutes. Remove from oven and cool on wire rack. 6. Glaze: mix well the glaze ing A until combined without any lump. If your icing mixture is too watery, add more sugar. If it's too thick, add more milk. Mix with food colorings to purple colors. 7. Prepared two plates that big enough to accommodate the donuts. 8. Carefully dip the donut into the plate so that the icing covers the top followed by additional dessicated coconut. Plate your donut and repeat this process. Allow glaze to dry completely before storing donuts in an airtight container..