Monday, March 23, 2020
180g Blue Jacket Bread Flour
20g Blue Jacket Plain Flour
1/4 tsp instant yeast
1/4 tsp salt
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.