Monday, March 23, 2020



180g Blue Jacket Bread Flour
20g Blue Jacket Plain Flour
1/4 tsp instant yeast
1/4 tsp salt
15g sugar
1 egg
30g yogurt
50g water
15g olive oil

icing sugar & cinnamon powder

1.  Mix all ingredients (except oil) together in a medium bowl till a rough dough is formed. Knead in oil slowly until dough is soft & elastic. Proof for 1hr.

2. De-gas the dough & divide into 24 pieces (15-16g each). Brush some oil into Bruno tako plate, then put in the dough & cover with lid. Proof for 20-30mins.

3. On the bruno heat to low-medium. The dough will slowly increase in size. Let it cook for 1-2 mins then use bamboo stick to flip them until both sides are brown.

4. Once done, transfer all doughnuts into a plastic bag. Add in icing sugar & cinnamon powder. Shake them thoroughly till all balls are coated.


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